Campfire Lemon-Dill Cod and Potato Foil Packets
Par-boil sliced baby potatoes at home, then at camp layer them with zucchini, tomatoes, cod, butter, garlic and lemon on heavy-duty foil. Seal the packets and cook on a grate over medium coals for 16 to 20 minutes, until the cod reads 145°F and flakes easily. Total time is about 35 minutes.
This is a full lunch in one packet: tender cod, buttery potatoes, soft zucchini and a squeeze of lemon. Everything steams together, so there is no pan to scrub and no sauce to make.
The trick is par-boiling the potatoes at home. Raw potato coins take far longer than fish, and this keeps everything done at the same time. Pack the cod cold, cook it the first day, and lunch is easy.
Campfire Lemon-Dill Cod and Potato Foil Packets
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- Heavy-duty aluminum foil
- Fire grate
- Long tongs
- Heat-proof gloves
- Instant-read thermometer
- Large mixing bowl
- Cutting board and knife
Steps
-
Build a coal bed
Burn the fire down to medium coals with a few flames left. Set a grill grate over the coals. You should be able to hold your hand 5 inches above the grate for about 5 seconds.
-
Season the veggies
In a large bowl, toss the potatoes, zucchini and tomatoes with the olive oil, garlic, dill, paprika, salt and pepper. Use a clean spoon and keep this bowl away from the raw fish.
-
Layer the base
Tear four sheets of heavy-duty foil, each about 18 inches long, and lightly oil the centers. Divide the vegetables among them in an even layer, with the potatoes on the bottom.
-
Top with cod
Salt the cod lightly and set one fillet on each pile. Top each with a butter pat, a few lemon slices and some capers.
-
Seal tightly
Bring the long edges of the foil together and fold over twice. Fold and crimp the ends so no steam escapes, leaving a little air space above the food.
-
Cook on the grate
Set the packets on the grate over the coals. Cook 16 to 20 minutes, rotating once halfway through. Move any packet that sizzles hard to a cooler spot.
-
Check the temperature
Carefully open one packet, away from your face, to let the steam out. The cod should read 145°F in the thickest part and flake easily. If not, reseal and cook 3 to 4 minutes more.
-
Finish and serve
Squeeze lemon wedges over each packet and eat right from the foil. Let the packets cool for a minute first, because the steam is very hot.
Trail Notes
At home, boil the sliced potatoes in salted water for 6 minutes, until just barely tender. Drain, cool, and pack in a zip bag in the cooler. You can also slice the zucchini and mince the garlic ahead.
Keep the cod on ice or in the coldest part of the cooler at 40°F or below, and cook it within 24 hours of thawing. Pack it in a sealed bag below ready-to-eat food. Wash hands, knife and board after handling raw fish.
Haddock, halibut or thick tilapia work in place of cod. Cook all fish to 145°F. For a meat-free version, use a thick slice of firm tofu and cook until hot through.
Let the foil cool completely, then pack it out with your trash. Never bury foil or leave it in the fire ring. Scatter fully cooled ashes only where fire rules allow.
Campers ask
How long do you cook cod in foil over a campfire?
About 16 to 20 minutes over medium coals for 1-inch fillets. The cod is done at 145°F, when it turns opaque and flakes with a fork.
Do I need to par-cook potatoes for foil packets?
Yes, if they are sliced 1/4 inch thick and you want them done with the fish. Boiling them for 6 minutes at home means they finish at the same time as the cod.
Can you cook fish foil packets directly on the coals?
You can, but the bottoms often scorch. A grate set over the coals gives you more even heat and makes it easier to move packets around.
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