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Foil Packet Fish

Foil packet fish is an easy campfire seafood dinner where sealed aluminum packets steam fish until it flakes tenderly. Layer lemon, garlic, dill (or parsley), and sliced zucchini and bell pepper for juicy, flavorful results.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Foil packet fish
  • 4 fish fillets (salmon, trout, or tilapia)
  • 2 lemons sliced
  • 2 tbsp butter cut into small pats
  • 2 cloves garlic minced
  • 1 tsp dill or parsley finely chopped (or dried to taste)
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 2 zucchini sliced
  • 1 bell pepper sliced
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the packets
  1. Place 1 fish fillet on a sheet of heavy-duty aluminum foil. Keep the foil flat and large enough to fold over the fish fully.
  2. Top the fish with minced garlic, chopped dill or parsley, salt, and pepper, then add a pat of butter. Aim for even coverage so every bite has seasoning.
  3. Arrange lemon slices over the fish and surround it with sliced zucchini and bell pepper. Tuck the vegetables close to the fish for faster, more even steaming.
  4. Fold the foil into a sealed packet, crimping the edges tightly to prevent steam from escaping. Press along the seams so the packet stays closed.
Cook on a campfire grate
  1. Place the foil packet on a campfire grate over medium heat for 15-20 minutes. Cook until the fish flakes easily with a fork.
  2. Carefully open the packets and serve. Let steam escape away from your face before peeling back the foil.

Notes

For the tightest seal, crimp the foil twice along each edge so juices don’t leak out. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the vegetables and fish can turn soft after thawing. If you want a lighter option, use olive oil instead of butter for the topping while keeping the lemon and herbs the same.