This past long weekend I spent three days up on Lake Temagami with four wonderful couples (all the ladies being family). We spent most of the days boating around admiring the beautiful wilderness and when the evening came we tied the boat along shore at the camp site.
The highlight of the trip for me was the second night when I caught five fish in the span of an hour (two of which I kept!). It had been years since I cooked a fresh caught fish on top of the fire, and at that time my dad had done the dirty work of filleting it. This time around though things were a little different as my dad wasn’t there to do the dirty work and a sudden urge of courage and curiosity fell upon me. After all I thought it would be a good life lesson to learn how to fillet my own fish! Wild right? The girl who at one point was vegetarian, taking the plunge and learning a renaissance life skill!
When it came down to marinating the fish I simply used a little bit of olive oil, salt & pepper, fresh cut garlic, lemon juice, breadcrumbs, and wee bit of parmesan. Believe it or not we had all the seasonings on the boat thanks to my two wonderful cousins Ash & Jenn! The fish turned out fantastic, and cooking it on the fire made it even better being out in the middle of no where. One things for sure now; I can’t wait to go fishing again and using this recipe!
- 3 -4 fish fillets, depending on size
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1.5 clove garlic
- 1 tablespoon lemon juice
- Salt & pepper
- 4 tablespoon olive oil
- aluminum foil
- Tear off a sheet of aluminum foil about five or six inches longer than the fillet. Place the piece of fish in the center of the dull side of the foil, skin side down, if applicable.
- Fold up the edges and ends of the foil around the fish, forming a bowl shape. Shape it so the foil will hold liquid without allowing it to run out.
- Combine crumbs, parmesan, and minced garlic in a bowl; season with salt and pepper.
- Working with one fillet at a time, Drizzle piece with olive oil & lemon juice.
- Sprinkle the parmesan mixture over the fillet patting it all over to coat.
- Bring the edges and ends of the foil bowl together over the top of the fish, forming a foil pouch. Poke several holes in the top of the pouch with a fork, ventilating it for the grilling process.
- Wrap the other fillets in foil in the same way.
- Let the fish cook for about 10-15 minutes, depending on the thickness of the cuts. Remove the foil packets from the grill with long-handled grilling tongs -- taking care not to spill the juices from the top of the foil packet -- and serve the fish.