plate of trout and veggies

Campfire Trout recipe

This summer, we joined forces with the Ontario Culinary Tourism Alliance and Butternut Productions to create some “tasty” new videos with some Feast On chefs (Feast On recognizes businesses committed to sourcing Ontario grown/made food and drink).

Somehow, food always tastes better over the campfire!

We headed to Sibbald Point Provincial Park where Chef Ricky Casipe of Hawthorne Food and Drink showed us how to take our lunch to the next level.

Watch our Campfire Trout Recipe video to find out how to tickle your tastebuds on your next camping trip!

Ready to try it yourself? Here’s the recipe:

Campfire Lake Trout (serves 4)


  • 2 whole trout, cleaned
  • 1 lemon sliced
  • 1 bell pepper, julienned    
  • 2 stalks green onion, julienned
  • 1 knob ginger, julienned
  • salt and pepper to taste
  • 1/2 lb new potatoes
  • 1/2 lb onions
  • 1/4 cup beef fat or olive oil
  • salt and pepper to taste


The potatoes: Coat potatoes and onions with beef fat or olive oil, and place in tinfoil pouch. Place on fire for 20 minutes.

The fish: Stuff trout with lemon, peppers, green onion, and ginger. Wrap in tinfoil and put on indirect heat in the fire.

Catching your own trout? Be sure to follow Ontario’s Fishing Regulations, and use the Eating Ontario Fish guide to help you identify the types and amounts of fish that are safe to eat in your location!

Bon appétit!