Admittedly, it's not easy to keep a healthy, well-balanced diet while camping. Luckily, this recipe from Hungry Campers Cookbook by Katy Holder ($25) shows you how to flawlessly prepare fish without the luxuries of a fridge, oven, or stove. You might even find yourself making it once you're out of the wilderness.
The best way to transport and store fresh herbs for a camping trip is to prepare and pack them before you leave home. Rinse them under cold water, then shake off any excess and wrap in damp paper towel. Place in a small airtight container and store in the refrigerator until you set off, then store in your cooler until needed.
- Olive oil
- 4 skinless, boneless white or pink fish fillets
- 250 grams (9 ounces) cherry tomatoes, halved
- About 20 pitted black olives
- 1 small handful fresh herbs, such as cilantro or flat-leaf parsley, chopped
- Tear off 8 pieces of foil, large enough to enclose a piece of fish and some vegetables. Make 4 double layers of foil — these will create individual parcels for cooking.
- Drizzle a little bit of olive oil onto the top pieces of foil and smear it around. Place a fish fillet into the centre of each one. Divide the cherry tomatoes and olives between the fish and scatter over the herbs. Drizzle with a little more olive oil and season with salt and freshly ground black pepper. Carefully enclose the fish.
- Place the fish parcels on a grill rack over the fire or on a barbecue and cook for about 18-20 minutes, or until the fish is cooked. Unwrap the fish carefully and simply sit the foil parcels in bowls so you won't lose the delicious juices when unwrapping them.
- Serve the fish in the foil accompanied by rice, potatoes or pasta.
- Main Dishes
- North American
- Serves 4