There’s something uniquely satisfying about a meal that requires zero washing up and delivers restaurant-quality results in the middle of the Australian bush. As the winter sun dips below the horizon and the temperature drops, the warm glow of a campfire becomes the heart of the camp. That’s where the magic of the foil parcel happens.
Our Campfire Foil-Baked Barramundi is the perfect answer to those cold July nights. It’s light yet warming, incredibly fresh, and lets the natural flavours of Australia’s most iconic fish shine through with just a hint of lemon and garlic.
What you need
Ingredients (Serves 4)
- 4 large Barramundi fillets (approx. 200g each)
- 500g Kipfler potatoes, thinly sliced (to ensure quick cooking)
- 1 bunch of fresh asparagus, woody ends trimmed
- 60g unsalted butter, cubed
- 4 cloves of garlic, minced
- 2 large lemons (one sliced into rounds, one for juicing)
- 1 bunch of fresh dill, roughly chopped
- Sea salt and cracked black pepper to taste
- Olive oil
Gear
- Heavy-duty aluminium foil (don't use the thin stuff!)
- Long-handled campfire tongs
- Heat-resistant gloves
- A well-established fire with a good bed of coals
How to make it
- Prepare your fire: Start your fire at least an hour before cooking to ensure you have a deep bed of glowing coals. You want steady, even heat rather than high flames.
- Prep the foil: Cut four large sheets of heavy-duty foil (approx. 40cm long). For extra security, you can double-layer the foil to prevent tearing when moving the parcels.
- Layer the base: Lightly grease the centre of each foil sheet with olive oil. Place a layer of thinly sliced Kipfler potatoes and a few stalks of asparagus in the middle. Season with salt and pepper.
- Add the fish: Place a Barramundi fillet on top of the vegetables. Spread a teaspoon of minced garlic and a knob of butter over each fillet.
- Flavour it up: Squeeze a little lemon juice over the fish and place two lemon slices and a generous sprinkle of fresh dill on top.
- Seal the deal: Fold the sides of the foil up over the fish and fold the edges together tightly to create a sealed parcel. Leave a little space inside for steam to circulate, but make sure the seal is airtight.
- Into the coals: Use your tongs to clear a flat spot in the edge of the coal bed. Place the parcels directly onto the coals.
- Cook time: Cook for 12–15 minutes. The exact time depends on the heat of your coals and the thickness of the fillets. Barramundi is ready when it’s opaque and flakes easily with a fork.
- Rest and serve: Carefully remove the parcels from the fire and let them rest for 2 minutes. Open the foil slowly (watch out for the hot steam!) and serve immediately with a fresh wedge of lemon.
Camp tips
- Prep at home: You can slice the potatoes and mince the garlic at home and store them in your Engel or 12V fridge to save time at camp.
- Potato tip: If your potatoes are on the larger side, par-boil them for 5 minutes at home so they definitely finish at the same time as the fish.
- Substitutions: If Barramundi isn't available, Snapper or even thick Salmon fillets work beautifully with this method.
- No-mess cleanup: The best part? Once you’re done, simply roll up the foil and pop it in the bin. No scrubbing pans by headlamp tonight!
Closer + cross-sell
Keeping your ingredients fresh is the key to a great camp meal, especially when you're dealing with delicate seafood like Barramundi. If you're planning an extended off-grid run through the NT or the WA coast, having a reliable 12V setup for your fridge is essential. Check out our [12V Accessories collection](https://outcamp.com.au/collections/12v-accessories) to make sure your power system is up to the task of keeping the esky cold and the fish fresh.
