One of the best things to cook on an open fire is fresh fish... it cooks quickly, tastes incredible and is not only healthy but pretty impressive looking. We went for rainbow trout and kept it really simple!
Rip off a large sheet of tin foil and double it over to make sure it doesn't tear on the fire. Slice a lemon into thin slices and use to lay across the foil.
Make sure the trout has been gutted and the cavity is clean and blood free. Stuff the fish with the parsley and season all over with salt and pepper.
Lay the fish onto the lemon slices and seal the tin foil up into a tent making it airtight. Lay the fish onto the fire as the stage when it's really hot, but with minimal (if any) flames. The embers are best.
Cook for 5-6 minutes, then remove from the fire and leave to rest, still wrapped up, for another minute or two. Open, peel back the skin and dig into the succulent flesh that should fall off of the bones. Serves 1