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Foiled Fish
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Provided By:
Catherine Newman

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    • This is the camping version of en papillote: the French method of cooking in a parchment packet so that the food inside steams gently as it roasts and comes out moist, tender, and lovely. Over a campfire, though, it's even better, since you get the bonus of the smoky flavor infusing everything. Just be sure to use the very freshest fish you can find (for example, cod from Cape Cod, as shown here), although you could also cook ground beef and sliced potatoes in a foil packet like this, and then you'd get to call it all kinds of delightfully retro names like Silver Dollar Pack, Poor Boy, or Hobo Dinner. We pair the fish with Foiled Squash: sliced zukes that are cooked exactly like the fish for 15 or so minutes until they're browning and meltingly tender.

    Ingredients

    Serves:

    Directions

    Butter a large piece of heavy-duty foil (or a doubled thickness of regular foil) and arrange the fish in the middle of it. Salt and pepper it, drizzle it with olive oil and a squeeze of lemon, dot it with butter and arrange a few lemon slices over the top, and, finally, sprinkle it with the herbs and garlic slivers. Now bring the long sides of the foil together at the top and fold over to seal, folding over and over until you are more or less flush with the fish, then pinch and roll the sides to seal completely.

    Cook the fish over hot coals for 5 to 25 minutes, just until it flakes with a fork (forgive the huge range, but different types and thicknesses of fish and different fires are significant variables). Every few minutes, press the top of the packet to test the temperature of the fish; once the fish feels warm to the touch, give it a couple more minutes, and then start testing it for doneness: you'll need to open the packet and push at it with a fork; when it just flakes, it's done.

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