There’s nothing like campfire fish. Cooking it in foil (or parchment paper inside foil) keeps it moist and flaky.
Here are a few tips for success:
1) Add some crushed Mediterranean olives on top of the fish to give it a fresh punch of flavor.
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)
Food cooked in foil only will char. In the packet above, portions of the cauliflower did get brown and approximately half of the breadcrumbs got crispy.
Swiss chard cooks wonderfully in packets too!