When the water jug is running low and the only “sink” is a cold spigot (or none at all), lunch needs to cook fast and leave nothing sticky behind. Foil Packet Maple-Mustard Trout & Veggies keeps the mess contained: build the packets at home, stack them flat in your cooler, and you’re ready to cook as soon as your fire burns down to steady coals.
Trout steams gently with baby potatoes and green beans, and the maple-mustard glaze adds a sweet, tangy bite that doesn’t feel heavy on a warm day. The potatoes soften and pick up a little edge where they meet the foil, the beans stay bright, and the fish flakes cleanly without drying out—especially handy when you’re cooking by feel instead of a timer.
The packets are forgiving, too. Push them closer to the heat if your crew is hungry now, or hold them on the cooler side while you break down camp or rinse off after a swim. When it’s time to eat, tear the foil open, grab a fork, and fold everything up for an easy pack-out.
Foil Packet Maple-Mustard Trout & Veggies
Equipment
- Heavy-duty foil
- Knife
- Tongs
Ingredients
- 2 trout fillets trout about 6 oz each, skin-on or off
- 1 cup baby potatoes halved
- 1 cup green beans trimmed
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Build a medium campfire with hot embers.
- Arrange potatoes and green beans in center of each foil sheet. Top with trout fillet.
- In a bowl, mix maple syrup, mustard, oil, salt, and pepper. Brush generously over trout and veggies.
- Seal packets tightly. Place on embers and cook 18–20 minutes, turning once, until potatoes are tender and trout flakes easily.
- Carefully open foil and serve.