According to my sources, last summer was face-meltingly hot in Australia and power outages were ruining ice-cream parties everywhere. And the reprieve from the heat came in the form of incessant rain. Here in northern Colorado, where the 4X4s are bigger and the fish are a lot colder, the only thing hotting up is the rainbow trout I caught. Jesus walked on water, and I did too – right out to the middle of the frozen Lake Dowdy to try my hand at ice fishing. So for a glimpse at how the other side of the world is living right now, take a look at my video to see that cooking fish fresh from the lake (or river) is easier than you think. And the best part is that no refrigeration is required… but maybe pack some back-up Vegemite sandwiches in case the fish aren’t biting!
A white fish of your choosing
Foil to wrap fish
Catch and clean out the fish.
Lay out a piece of foil large enough to wrap the fish, and layer thin slices of butter and lemon down before the fish.
Season both sides of the fish, placing it on top of the butter and lemon before adding another layer of butter and lemon on the other side.
Wrap each piece of fish in foil and place on the barbeque or in the oven at roughly 180 degrees. The amount of time it takes to cook the fish will depend on how big your catch is, but the general rule of thumb is to cook it for 10-12 minutes for every centimetre of its thickness. I cooked my fish for 25 minutes, rotating once half-way through.
Serve with your favourite side – be it a green salad, potato salad or hot chips.