Old Timber Outdoors
A freshly caught brook trout held over a landing net
All recipes

Whole trout, cleaned

Campfire Whole Trout with Lemon and Herbs

Whole trout stuffed with lemon, garlic, herbs and butter, wrapped in foil and cooked on the grate over coals.

Serves
2
Hands-on
20 min
Total
37 min
Skill
Easy

Campfire and cast iron · Dinner, Lunch

Ingredients

  • 2 fishWhole trout, cleaned, about 12 oz each, cleaned, head on or off
  • 1Lemon, thinly sliced
  • 2 clovesGarlic, thinly sliced
  • 2 tbspButter, cut into small pieces
  • 1 tspSalt
  • ¼ tspBlack pepper, ground
  • 4 sprigs fresh dill or parsley
  • 1 tbsp neutral oil
  • 2 sheets heavy-duty foil, about 18 inches each

You'll need

Campfire with grate or coals, Instant-read thermometer.

Contains

Fish, Dairy.

Method

  1. Let the fire burn down to a bed of glowing coals with the grate about 6 inches above.
  2. Rinse the cavities and pat the trout dry. Rub the skin with the oil and season inside and out with the salt and pepper.
  3. Fill each cavity with lemon slices, garlic, dill or parsley, and butter.
  4. Wrap each fish tightly in a sheet of the foil, crimping the seams.
  5. Cook on the grate 6 to 10 minutes per side, depending on thickness. Open one packet to check: the flesh at the thickest part near the backbone should be opaque, flake easily, and read 145°F. If not, reseal and return it for a few minutes.
  6. Open the foil carefully, away from your face, because of the steam. Lift the meat off the bones in fillets.

When it's done: 145°F

Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.

If it goes wrong

Skin stuck to the foil
Oil the skin well, or lay the lemon slices against the foil under the fish.
Charred outside, raw at the bone
The coals were too hot. Raise the grate or move to the edge of the fire.
Bones in every bite
Lift the top fillet off, then pull the whole spine out by the tail before eating the bottom fillet.

Leftovers. Keep fish on ice until it goes on the fire. Eat right away; refrigerate leftovers within 2 hours and reheat to 165°F.