CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-12-20
Serves: 5-6
Prep Time: 1-30m
Difficulty: difficult
Backpacking: No
Ingredients
- fish
- any herbs
- onions
- pie crust in a tin
- unrollable pie crust
Instructions
First preheat oven to 350 degrees. Then scale and gut the fish. Afterwards fill the fish with the the onions and herbs of your choice. Then lay the fish with the heads sticking out in the pie tin. Lay the unrollable pie crust on the fish in the tin. Cook for 30 minutes or until golden brown.
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