Foil fish on the campfire with lemon and vegetables
Outdoor

Foil fish on the campfire with lemon and vegetables

White fish wrapped in foil with lemon, vegetables and a little oil. The foil keeps the fish juicy over the coals, and the vegetables soften in the same pack.

OutdoorCampingNordicfoil fishwhite fishcampfire food
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Rate:
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40 min total
2 servings
Very Easy

Ingredients

servings

  • Foil pack

    • 400 g White fish (cod or pollock)
    • 1 stk Lemon
    • 1 stk Zucchini
    • 1 stk Red bell pepper
    • 1 stk Onion
    • 2 spsk Neutral oil
    • 1 tsk Salt
    • 0.5 tsk Black pepper
    • 1 tsk Dried dill or oregano
    • 1 stk Aluminum foil (preferably double layer)

Instructions

  1. 1

    Cut and season

    1. Cut zucchini, pepper and onion into thin slices or strips (onion preferably paper-thin) so they soften at the same pace as the fish.
    2. Pat the fish dry and season with salt, pepper and dried herbs.
    KnifeCutting Board
  2. 2

    Build the pack

    1. Lay the vegetables as a base on sturdy foil (preferably double layer). Place the fish on top.
    2. Drizzle oil over, and lay lemon slices on top. Seal the foil tightly so the steam stays inside.
    Hands
  3. 3

    Bake over coals

    1. Place the pack on a grill over the coals, or right beside them – not down in the coals. Only turn if the underside gets too little heat – then turn once carefully with tongs.
    2. Bake about 20–25 minutes until the fish flakes and is opaque in the middle. Check after 18–20 minutes if you like.
    3. Open carefully for steam, and serve with the juices from the pack.
    GrillHands

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Details

Nutrition

Calories

350kcal

Protein

18g

Fat

16g

Carbs

40g

Serving

Suggestions

  • • Serve hot straight from the foil or pan.

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best eaten the same day. Cool leftovers and keep in the fridge for up to a day.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Leftovers can be frozen for up to a month. Thaw in the fridge, then warm gently.

Reheating

  • • Pot: Warm gently in a pot or pan over low heat.

Tips

Preparation

  • • Keep the fish chilled until just before you wrap it.

Cooking

  • • Fish packs belong over or beside the coals – not buried in them like potatoes. Too hard flame gives dry edges and a raw middle.

Serving

  • • Serve straight from the foil so the juices are not lost.

Variations

Flavor

  • A slice of butter in the pack makes the flavor rounder.

Health

  • Use a little less oil for a lighter pack.

Method

  • Without bell pepper: use extra zucchini or fennel.

Toppings

  • Fresh dill

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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