I became quite the campfire chef on a trip to the Catskills with my boyfriend back in September.

I made a pretty incredible fish-in-parchment type thing with red snapper, Meyer lemon, basil, great olive oil, and pink salt, and I’m psyched to share it with you.
This is the perfect, easy weeknight meal – healthy and delicious. It’s gluten-free, dairy-free, paleo, bulletproof and vegetarian.

Are you gonna make it? Make sure you leave a comment afterward and tell me how it went.

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Campfire Fish

Ingredients
Serves 2-3

1 large fillet red snapper or other white fish
1 Meyer lemon
1 medium red onion
1 bunch fresh basil
Generous drizzle good olive oil
Salt, to taste
Black pepper, to taste

Special tools

Parchment paper
Foil

Method

Preheat your oven to 375 degrees Fahrenheit. 

Rinse your fish and pat dry. Place your fish on parchment paper, on top of foil. Your parchment and foil should be about the same size, and big enough to tightly wrap your fish up.

Rinse Meyer lemon and basil and pat dry. Slice lemon into rounds and roughly chop basil.

Slice red onion into rounds. Arrange lemon, basil and onion on fish, as shown. Drizzle with olive oil and sprinkle with salt and pepper.

Wrap your fish up by folding the parchment and foil together and then rolling and pinching the excess until you have a nice seam.

Place on baking dish in oven and cook for 15 minutes, or until fish is cooked through and opaque.

Serve with your favorite vegetables and roasted sweet potatoes. Enjoy!