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Foil Packet Fish

Foil packet fish delivers campfire fish that steams inside sealed aluminum foil for tender, flaky grilled fish. You’ll open the foil to see fish with lemon slices, herbs, and vegetables packed right in the packet.
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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
  

Foil packet fish
  • 4 fish fillets Use salmon, trout, or tilapia.
  • 2 lemons Slice for layering on top.
  • 2 tbsp butter Cut into small pats.
  • 2 clove garlic Minced.
  • 1 tsp dill or parsley Chopped.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 2 zucchini Sliced.
  • 1 bell pepper Sliced.
  • 4 heavy-duty aluminum foil 4 sheets, for sealing packets.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Build the packets
  1. Lay out 4 sheets of heavy-duty aluminum foil and place 1 fish fillet in the center of each sheet.
  2. Top each fillet with minced garlic, dill or parsley, salt, and pepper, then add a pat of butter on top.
  3. Arrange lemon slices over the fish, then surround them with sliced zucchini and bell pepper.
  4. Fold the foil up and over to form sealed packets, pressing along the edges so steam can’t escape.
Cook and serve
  1. Place packets on a campfire grate over medium heat for 15-20 minutes, until the fish flakes easily with a fork.
  2. Carefully open each packet and serve immediately, letting the lemon and juices coat the fish and vegetables.

Notes

Pro tip: seal the foil edges tightly so steam cooks the vegetables without drying out the fish. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze is not recommended because the foil-cooked vegetables can turn soft after thawing. For a lighter option, use olive oil instead of butter while keeping the lemon and herb layer the same.