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Foil Packet Fish

Foil packet fish is an easy campfire seafood meal where fish steams in sealed foil with lemon, garlic, and herbs for flaky, tender results. You’ll open the packets to reveal perfectly cooked fillets surrounded by zucchini and bell pepper.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Fish packet base
  • 4 fish fillets Choose salmon, trout, or tilapia.
  • 2 lemons Sliced into rounds.
  • 2 tbsp butter Use pats for topping.
  • 2 garlic Minced cloves.
  • 1 tsp dill or parsley Chopped.
  • 0.5 tsp salt To taste; use about this amount and adjust.
  • 0.25 tsp black pepper To taste; use about this amount and adjust.
  • 2 zucchini Sliced.
  • 1 bell pepper Sliced.
  • 4 heavy-duty aluminum foil Four sheets for sealing packets.

Equipment

  • 1 sheet pan

Method
 

Assemble the packets
  1. Lay each fish fillet on a sheet of heavy-duty aluminum foil.
  2. Top each fillet with minced garlic, dill or parsley, salt, and black pepper, then add a pat of butter.
  3. Arrange lemon slices over the fish and surround with sliced zucchini and bell pepper.
  4. Fold the foil into sealed packets, keeping the edges crimped closed so steam stays inside.
Cook over the campfire
  1. Place 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 immediately, letting the steam escape.

Notes

For the juiciest fish, seal the foil tightly and avoid flipping the packets—let the steam do the work. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently until warmed through. Freezing isn’t recommended because vegetables and fish can lose texture. If you want a lighter option, use olive oil instead of butter for a similar coating.