Time: 20 minutes
4 trout fillets
½ cup breadcrumbs
2 rashers bacon, finely chopped
2 tablespoons olive oil
1 teaspoon dried thyme
Olive oil spray
Preheat your camp oven to medium/high heat over coals or a gas flame. Drop in a trivet.
Lightly oil a pizza tray or flat tray that fits in your camp oven.
Lay the trout fillets out on the tray.
Zest the lemon (see below) and mix in a bowl with the chopped bacon, thyme and breadcrumbs.
Cut the lemon into four wedges.
Pile the mixture on top of the fillets, pressing on lightly. Place the wedges around the fish and drizzle with olive oil.
Bake in your camp oven for 8-10 minutes. The trout is cooked when it flakes easily and the topping is lightly browned and crisp.
Serve with vegetables of your choice.
If you don’t have a lemon zester, use a potato peeler to carefully remove only the top yellow layer of skin; make sure you don’t get any of the white pith underneath. Chop the zest very finely before using.
Back to Top