Foiled Again! The Best Campfire Fish

There’s nothing like campfire fish. Cooking it in foil keeps it moist and flaky.

We learned the hard way (bits of charcoal for dinner) that there are a few keys to success:

1) Choose ingredients that can stand up to the heat such as cod, cauliflower, zucchini and peppers.

2) Cook the packets on a grate instead of directly on coals. If you can’t use a grate, let the coals die down a bit.

3) Check the inside of one packet after 15 minutes to estimate remaining time.

This “Recipic” shows how we used cod, cauliflower, olives and herbs in foil for an amazing all-in-one dinner.


Ingredients for 4 Packets – Prepare before the trip and store in a container until prep time at camp.

  • Entire head of cauliflower broken into medium florets or sliced thickly
  • 4 green onions chopped
  • 9 cloves garlic chopped
  • Juice and zest of one lemon or lime
  • 16-20 pitted kalamata black olives (plus 2 tablespoons capers, optional)
  • Olive oil – 2 tablespoons drizzled over everything
  • Herbs to taste, such as thyme, basil or parsley

Ingredients bagged separately

  • Fish – 4 portions of cod, catfish, blue hake or your catch of the day (not frozen at time of cooking)
  • 1 cup breadcrumbs (1/4 cup for each packet)

TIP: Cook longer if you want more charring. In the packet above, portions of the cauliflower did get brown and approximately half of the breadcrumbs got crispy.

Swiss chard cooks wonderfully in foil too!

NOTE: We will try both the fish and swiss chard recipes in a dutch oven to reduce exposure to aluminum.