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Foil Packet Fish

Foil packet fish is an easy campfire seafood dinner where fish steams in sealed aluminum foil with lemon slices, garlic, herbs, and tender vegetables. Open the packets to reveal flaky, fork-tender fish with 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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Assemble the foil packets
  1. Place each fish fillet on a sheet of foil, centered so it has room on all sides to fold over.
  2. Top each fillet with minced garlic, dill or parsley, salt, and pepper, then add a pat of butter.
  3. Arrange lemon slices over the fish and surround it with the sliced zucchini and bell pepper.
  4. Fold the foil into sealed packets, crimping edges tightly so steam stays inside.
Cook over the campfire
  1. Place packets on a campfire grate over medium heat for 15-20 minutes, turning or repositioning if needed for even cooking.
  2. Cook until the fish flakes easily with a fork, with vegetables appearing tender inside the sealed foil.
Serve
  1. Carefully open packets and serve immediately, letting the lemony juices and steam escape.

Notes

For best texture, keep the packets tightly sealed so the fish steams instead of drying out; if packets puff aggressively, lower heat slightly. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until warmed through. Freezing is not recommended for best flaky texture. Dietary swap: use skinless cod or another firm white fish for a lighter option while keeping the same cook time.