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Foil Packet Fish

Foil packet fish is an easy camping seafood dinner that cooks in sealed aluminum packets for tender, flaky fillets. Open the foil to reveal lemon, herbs, butter, and vegetables cooked together on the campfire grate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Fish fillets
  • 4 fish fillets Use salmon, trout, or tilapia.
Lemon and herbs
  • 2 lemons Slice for topping and squeezing.
  • 1 tsp dill or parsley Use dill for classic campfire flavor or parsley for a fresh finish.
  • 1 salt and pepper Season to taste; keep it simple.
Butter and aromatics
  • 2 tbsp butter Pat on top so it melts and coats the fish.
  • 2 cloves garlic Minced.
Vegetables
  • 2 zucchini Slice into rounds for even cooking.
  • 1 bell pepper Slice for tender bites.
Foil
  • 4 heavy-duty aluminum foil Use 1 sheet per packet.

Equipment

  • 1 sheet pan

Method
 

Build the packets
  1. Place each fish fillet on a sheet of heavy-duty aluminum foil.
  2. Top each fillet with minced garlic, dill or parsley, salt, and pepper, then add a pat of butter.
  3. Arrange lemon slices over the fish and surround it with zucchini and bell pepper.
  4. Fold the foil into sealed packets, crimping edges tightly so steam stays trapped.
Cook on the campfire grate
  1. Place the packets on a campfire grate over medium heat for 15-20 minutes, until the fish flakes easily with a fork.
Serve
  1. Carefully open the foil packets and serve the fish and vegetables right away.

Notes

Keep packets well sealed so steam cooks the vegetables and fish evenly. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until just warmed. Freezing is not recommended because the foil-cooked vegetables can soften further. For a lighter option, use 1 tablespoon butter or substitute olive oil for a less rich finish.