Foil Wrapped Fillets of Fish with Tomatoes, Olives and Herbs
From Hungry Campers Cookbook [1] by Katy Holder
Notes
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.
Ingredients
- 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
Directions
- 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.
Recipe excerpted with permission from Hungry Campers Cookbook by Katy Holder, published by Hardie Grant Books June 2017, RRP $24.99.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 4