Lakeside Fish

Growing up with a fisherman dad and a cottage meant that we did a lot of fishing and ate a lot of fish in the summertime. I have so many great memories of sitting in the boat or on a dock with my dad and my brother fishing. Dad generously spent most of his time on the lake untangling our lines, re-baiting our hooks and stringing our fish. Thanks Dad!

After getting the fish back to the cottage, Dad would clean the fish and prepare it one of two ways. Fish Fry was an obvious and delicious choice, but my favourite is fire roasted.

Butter, lemon juice, onion, potato, carrot, the fish and a little salt and pepper wrapped up in tin foil and set on a bed of hot coals is how I like fish the best. Bass and pickerel work really well this way.

For pike you just take away the fins, head, tail and guts, stuff the belly with peppers, carrot, onions, salt, pepper and butter in a package of tin foil, over coals. When you open the package the skin sticks to the tin foil and the meat falls off the bones. Perfect for camping.

Now, it never tastes quite the same at home as when you reel the fish in fresh and cook it on the shore, but it is still so good.

Here is how I do it at home.

Reminiscent of Lakeside Fish

2lbs Cod or if you're at the cottage, Bass or Pickerel

2 carrots sliced thinly in half moons

2 potatoes sliced thinly in half moons

1 red pepper, thinly sliced

1 onion thinly sliced

Butter 1-1 1/2Tbsp per package

1 lemon sliced

salt and pepper

Heat oven to 400*.

Rip off pieces of tin foil or parchment paper about 12 inches long. Put pieces of fish in foil or parchment topped butter, lemon slice squeezed a little, veg and salt and pepper. Pull foil piece over fish and scrinch to seal package well.

Place all the packages on a baking tray and cook for 30 mins.

Eat the fish and vegetables right out of the package on your plate.