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Campfire-Baked Fish in Foil

What could taste better than food cooked over an open flame? Nothing! I love mackerel done this way — it comes out incredibly juicy and tender. For a lot of guys, fishing is the perfect way to relax and pass the time, but not everyone can boast of knowing how to cook their catch. For anyone who loves fishing and eating well in the great outdoors, here's a proper "guy's" recipe: fish baked over a campfire.

Daria ☼Author avatar
Recipe author
Baked fish on a campfire
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 23 % 3 g
Carbohydrates 69 % 9 g
66 kcal
GI: 100 / 0 / 0
  • Pick a medium-sized fish, scale it, and rinse it well under running water. Pat it dry and cut a few shallow slashes along each side so it salts and cooks evenly. Rub it all over with salt and your seasonings and let it sit for about half an hour. Meanwhile, dice the onions and grate the carrots on the coarse side of a box grater. Sauté the onion and carrot in olive oil, seasoning with salt and spices as they cook. Lay out a sheet of aluminum foil and scatter some onion sliced into rings and drizzled with olive oil across it. Set the fish on top of the onion rings and pack the sautéed filling tightly into the cavity. Top with the remaining onion rings, drizzle everything with olive oil, and sprinkle with salt and seasonings. Wrap the fish up tightly in the foil. Build your campfire and, once it's burned down to hot coals, set the fish on the heat. Turn it every 5 minutes so it cooks evenly. After about half an hour, your campfire-baked fish is ready.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g

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