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Foil Packet Fish

Foil packet fish delivers tender, flaky grilled seafood cooked in sealed aluminum foil with lemon, garlic, and vegetables. The fish steam-bakes in its packet so it stays moist while zucchini and bell pepper soften.
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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 Use salmon, trout, or tilapia.
  • 2 lemons Slice for topping.
  • 2 tbsp butter Add a pat per packet.
  • 2 garlic cloves Minced.
  • 1 tsp dill or parsley Chopped or finely minced.
  • 0.25 tsp salt To taste; add as desired.
  • 0.25 tsp pepper To taste; add as desired.
  • 2 zucchini Sliced.
  • 1 bell pepper Sliced.
  • 4 sheets heavy-duty aluminum foil Use one sheet per packet.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Place each fish fillet on a sheet of heavy-duty aluminum foil.
  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 sliced zucchini and bell pepper.
  4. Fold the foil into sealed packets so the edges are tightly crimped.
Cook and serve
  1. Place the sealed packets on a campfire grate over medium heat for 15-20 minutes, until the fish flakes easily with a fork.
  2. Carefully open the packets and serve immediately.

Notes

For clean steam and easy sealing, crimp the foil edges firmly with a double-fold so nothing leaks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warm (avoid boiling). Freezing isn’t recommended because the vegetables can get soft after thawing. For a lighter option, swap butter for olive oil (use about 2 tbsp) to reduce saturated fat.