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Foil Packet Fish with Lemon, Garlic, and Veggies

Foil packet fish is an easy campfire seafood method where flaky fillets steam in sealed aluminum foil with lemon slices, garlic, herbs, and tender zucchini. This outdoor grilled fish cooks in about 15–20 minutes and finishes with packets opened at the table for a bright, herby aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Fish and seasonings
  • 4 fish fillets (salmon, trout, or tilapia)
  • 2 lemons Sliced
  • 2 tbsp butter Cut into pats
  • 2 garlic cloves Minced
  • 1 tsp dill or parsley
  • 0.5 tsp salt To taste
  • 0.25 tsp black pepper To taste
Vegetables and foil
  • 2 zucchini Sliced
  • 1 bell pepper Sliced
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the packets
  1. Place each fish fillet on a sheet of heavy-duty aluminum foil. Keep the foil flat so you can fold it into a tight seal later.
  2. Top each fillet with minced garlic, dill or parsley, salt, and black pepper, then add a pat of butter. The butter should sit near the center so it melts over the fish as it cooks.
  3. Arrange lemon slices over the fish and surround it with sliced zucchini and bell pepper. Use enough vegetables to create a steam-and-roast layer around each fillet.
  4. Fold the foil into sealed packets. Press the edges firmly to prevent steam from escaping.
Cook on the campfire grate
  1. Place the sealed packets on a campfire grate over medium heat for 15-20 minutes. The fish is done when it flakes easily with a fork.
  2. Carefully open the packets and serve. Watch for hot steam as you peel back the foil for the best presentation.

Notes

For best results, slice vegetables evenly so they finish tender at the same time as the fish; thicker zucchini slices may need the upper end of the 15–20 minutes. Store leftovers in the fridge up to 3 days in a sealed container. Freezing is not recommended because foil-steamed fish can become soft after thawing. For a lighter option, use 1 tbsp butter total or swap with olive oil to reduce saturated fat while keeping the lemon-and-herb flavor.