Campfire Trout

This could perhaps be the easiest and best way to cook a fish, or just about anything for that matter, over an open fire. It’s as easy as wrapping a whole fish or fillets in aluminum foil and placing them directly in the coals of a fire. In addition to the ease of preparation, it’s also one of the tastiest ways to enjoy the catch of the day outdoors. You can make this recipe as simple or as extravagant as you wish. All you really need for a quick shore lunch would be a fish, fire and some aluminum foil. You can also add any of your favorite vegetables and spices to the fish to impress around the campfire. Catch, cook, enjoy and go outside!

Ingredients

• 1 whole fish or fillet (trout, walleye, bass, pike, etc.)
• 2 tablespoons butter or oil
• 4 to 6 slices sweet onion
• 4 to 6 slices large tomato
• 6 to 8 slices lemon
• 1/2 bunch parsley, chopped or torn
• Salt and pepper, to taste

Directions

1. Build a nice campfire and pull hot coals to one side. Put butter or a little oil on one side of a large piece of aluminum foil. Place two or three slices of the onion and tomato on the greased aluminum foil and top with a couple of the lemon slices.
2. Salt and pepper the fish inside and out, or on both sides of the fillets, and place a couple of the lemon slices inside the cavity of the fish if using a whole fish.
3. Lay the fish on top of the vegetables and lemon slices and repeat with the remaining onions, tomatoes and lemons. Seal the foil packet tightly, making a top seam first, then closing and sealing each end. Place directly on top of the hot coals and, with long tongs or a couple of sticks, rotate every few minutes to make sure it’s cooking evenly.
4. After about 15 to 20 minutes, remove the packet from the fire and carefully check for doneness. Reseal and cook for a few more minutes if necessary. When done, you can place the whole packet on a plate and enjoy as-is or divide the fish and vegetables onto plates or bowls.

Enjoy!

• Yield: 2 servings
• Prep time: 20 to 30 minutes
• Cook time: 15 to 20 minutes