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Foil Packet Fish

Foil packet fish with lemon, garlic, herbs, and tender zucchini cooks in a sealed aluminum packet for easy outdoor cooking. Open the packets at the end to reveal flaky fish and vegetables steamed in their juices.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Foil packet fish
  • 4 fish fillets (salmon, trout, or tilapia)
  • 2 lemons, sliced
  • 2 tbsp butter
  • 2 clove garlic, minced
  • 1 tsp dill or parsley
  • 1 salt and pepper to taste
  • 2 zucchini, sliced
  • 1 bell pepper, sliced
  • 4 heavy-duty aluminum foil

Equipment

  • 1 campfire grate

Method
 

Build the foil packets
  1. Place each fish fillet on a sheet of heavy-duty aluminum foil and center it so you can fold the edges over securely. Keep the foil flat to avoid gaps in the seal.
  2. Top each fillet with minced garlic, dill or parsley, and salt and pepper, then add a pat of butter on top. Distribute the aromatics so they contact the fish directly.
  3. Arrange lemon slices over the fish and surround it with sliced zucchini and bell pepper. Tuck vegetables close to the fillet so they steam together in the packet.
  4. Fold the foil into sealed packets, crimping the edges tightly to trap steam. Make sure there are no openings where juices could leak.
Cook over campfire heat
  1. Place the packets on a campfire grate over medium heat for 15-20 minutes until the fish flakes easily with a fork. The foil should puff slightly from trapped steam as it cooks.
Finish and serve
  1. Carefully open the packets and serve immediately. Watch for hot steam when lifting the foil back, and keep the vegetables and lemon slices with the fish.

Notes

For the best texture, use fillets of similar thickness so they finish cooking at the same time; if yours vary, reduce the cook window for thinner pieces and let thicker ones go closer to 20 minutes. Store leftovers in a sealed container in the fridge up to 2 days; reheat gently until warmed through. Freezing isn’t recommended because vegetables can soften too much. If you want a lighter option, reduce butter to 1 tablespoon and add an extra squeeze of lemon for flavor.