Foil Packet Lemon Herb Trout & Asparagus
Fresh rainbow trout fillets and tender asparagus spears steamed in foil with lemon, garlic, and herbs—an easy, no-mess campfire dinner packed with spring flavor.
Equipment
- Heavy-duty aluminum foil
- Tongs
- Campfire grate or grill
Ingredients
- 2 rainbow trout fillets about 6 oz each, skin-on or skinless
- 10 spears asparagus trimmed
- 2 tbsp olive oil
- 1 lemon half sliced, half juiced
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Tear two large sheets of heavy-duty foil. Lightly oil the center of each sheet.
- Lay asparagus spears side by side in the center of each foil sheet. Place a trout fillet on top.
- Drizzle olive oil over the fish and asparagus. Squeeze half the lemon juice over both packets.
- Scatter garlic, thyme, salt, and pepper evenly over each packet. Place lemon slices on top of trout.
- Fold the foil over the fish and crimp the edges tightly to seal.
- Place packets on a campfire grill grate over medium campfire heat, or nestle in hot embers. Cook for 15–18 minutes, flipping once, until trout is opaque and asparagus is tender.
- Carefully open packets (watch for steam). Sprinkle with fresh parsley and serve with extra lemon wedges.
Notes
Pre-portion ingredients in camp for quick assembly. For extra flavor, marinate fish in olive oil, lemon, and herbs in a sealed bag in the cooler before cooking.