I mentioned that we caught and cooked some trout when we went camping earlier this month, but I felt like the recipe deserved its own post because....
A) It is incredibly simple. You don't even have to fillet out the fish; you can just gut them. Cutting the heads off or not is a personal preference--we did, but you wouldn't have to.
B) It's really good. While Sweet Husband and I like fish, we were making dinner for a group that really doesn't. But even a few of them were reluctantly converted.
The full recipe is here, but I'll parse it down to save you some time. Stuff your fish with herbs (thyme, rosemary, sage--whatever), garlic, and lemon slices. Add some salt and pepper. Tie the fish shut with twine, and put them on a hot grate over a campfire for about 20 minutes, turning them once.
Easy, peasy, lemon squeezy! (And, incidentally, if you have some lemon leftover, you should grill it and squeeze it over the top--divine!)
We liked this recipe best when the fish had been caught that day. Although it was reasonably good on the "day-olds" we cooked when we got home too, it wasn't quite the same. There's just no substitute for a fresh-caught, campfire feast.