Campfire Foil Baked Fish

Ingredients

• 2 Whole Trout
• 1/2 Leek
• 1 Courgette
• 1 Red Pepper
• 2 Cloves Garlic
• Handful Basil
• 2 Tbsp Balsamic Vinegar
• 2 Tbsp Olive Oil
• Salt and Pepper to taste

Instructions

Naturally you need to begin by getting your BBQ going!

1. Ensure that your trout is gutted and cleaned, ask your fishmonger to do this for you… It should not cost anymore and will save you all the mess and time!
2. Take the leek, courgette and red pepper and cut long ribbons around 2-3mm in profile.
3. Pick the basil leaves from the stems.
4. Finely slice the garlic.
5. Season the cavity of the trout generously with salt and pepper.
6. Take two large pieces of tin foil and lay the trout in the centre of one, add half of the vegetables around the fish.
7. Pour over half of the balsamic and half of the oil.
8. Season the flesh with a little more salt.
9. Add 4-5 basil leaves to the top of the fish.
10. Now fold over the foil as I mention above it is important to create a tight seal but also leave space around the fish (see image below)

1. Repeat with the second fish.
2. Place on a grid 20-30cm above the flame of a fire and cook for around 20 minutes.
3. Remove from the heat and allow to cool for 2-3 minutes before opening.