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Foil Packet Fish

Foil packet fish is an easy campfire seafood dinner where fish steams in sealed foil with lemon, garlic, and herbs. You’ll get flaky fillets with tender zucchini and bell pepper, plus buttery juices when you open the packets.
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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 Method Notes

Ingredients
  

Fish
  • 4 fish fillets (salmon, trout, or tilapia) Use 4 fillets total.
Lemon & Aromatics
  • 2 lemons Slice into rounds.
  • 2 tbsp butter Cut into pats.
  • 2 cloves garlic Minced.
  • 1 tsp dill or parsley Use either dill or parsley.
  • 0.5 salt and pepper Season to taste.
Vegetables
  • 2 zucchini Slice.
  • 1 bell pepper Slice.
Foil
  • 4 sheets heavy-duty aluminum foil One sheet per packet.

Method
 

Assemble the foil packets
  1. Place each fish fillet on a sheet of heavy-duty aluminum foil. Arrange the fillets so they sit centered and flat on their foil.
  2. Top each fillet with minced garlic, dill or parsley, salt, and pepper, then add a pat of butter. Distribute the toppings evenly so every bite cooks through.
  3. Arrange lemon slices over the fish and surround it with sliced zucchini and bell pepper. Keep the vegetables close to the fish so they steam in the packet.
  4. Fold the foil into sealed packets. Crimp the edges tightly so steam stays trapped during cooking.
Cook over campfire heat
  1. Place the packets on a campfire grate over medium heat for 15-20 minutes until the fish flakes easily with a fork. Look for visible steam through the foil opening points and check doneness at the 15-minute mark.
  2. Carefully open the packets and serve. Keep your face and hands back as the lemony steam releases.

Notes

For best flavor, use room-temperature butter and slice vegetables to similar thickness so they finish at the same time. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently in a skillet or oven until warmed through. Freezing is not recommended because the vegetables can become soft. If you want a lighter option, swap butter for 2 tbsp olive oil and finish with the same garlic and lemon.