Foil Packet Fish

Foil packet fish is an easy campfire seafood method where sealed packets steam-flake tender fish with lemon, garlic, and herbs. Open the foil at the end for a juicy, vegetable-filled dinner with perfectly cooked fillets and bright lemon slices.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Fish and lemon packet

4 fish fillets (salmon, trout, or tilapia)
2 lemons, sliced Slice into thin rounds so they steam through.
2 tbsp butter Use pats for melting into the packet.
2 garlic, minced
1 tsp dill or parsley Use fresh or dried; parsley works as a milder alternative.
1 salt Season to taste.
1 pepper Season to taste.
2 zucchini, sliced Slice evenly so everything finishes at the same time.
1 bell pepper, sliced Slice into thin strips or rings.
4 sheets heavy-duty aluminum foil Use 1 sheet per packet; heavier foil holds steam well.

Equipment

1 cast iron skillet
1 sheet pan

Method

Build the foil packets

Place each fish fillet on a sheet of heavy-duty aluminum foil.
Top each fillet with minced garlic, dill or parsley, salt, and pepper, then add a pat of butter.
Arrange lemon slices over the fish and surround with zucchini and bell pepper.
Fold the foil into sealed packets so steam can’t escape.

Cook on the campfire

Place packets on a campfire grate over medium heat for 15-20 minutes until the fish flakes easily with a fork.

Serve

Carefully open packets and serve immediately.

Notes

For best foil-packet steam, press the seams tightly and keep the packet flat on the grate (avoid direct flames). Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently in the microwave until warmed through. Freezing is not recommended because vegetables and fish can turn watery after thawing. Dietary swap: use plant-based butter to make it dairy-free.