Foil Packet Maple-Mustard Trout & Veggies
Tender trout fillets, baby potatoes, and green beans are brushed with a tangy-sweet maple mustard glaze, sealed in foil, and roasted over the fire for a simple, fresh, and cleanup-free wilderness lunch.
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.
Notes
Thinly slice potatoes for quicker cooking. Pack glaze in a small jar or squeeze bottle for easy transport.