And I have to apologize to my friends salt and pepper. I forgot to add them to the picture.
Grab yourself a gallon size freezer bag and add to it the juice of one lemon, 1/4c olive oil, 1/2 tsp of dried basil (fresh is super yummy as well and I use a 1:3 ratio when going between fresh and dried so if you use fresh chop up 11/2 tsp of fresh basil), 1/2 tsp of dried parsley (again, 11/2 tsp if using fresh), two crushed cloves of garlic (finely chopped if you don't have a garlic press) and salt and pepper to taste. I typically put about 5 or 6 good shakes of each. Mix it all up in the bag, put in your frozen fish fillets(yes you heard me correctly, you can take them straight out of the freezer and put them in the marinade bag) and seal it up making sure to get all the air out.
Throw it in your iced cooler and you're done! That evening when you're ready to cook dinner, pull out the fish fillets. They should be thawed but cold at that point. Throw them into your camp stove cooking pot, juice and all, on medium high heat and cook em up. With white fish such as sole and catfish, this should take about 5-7 minutes and with thicker fish such as salmon, expect it take around 10 minutes. Pull it out of the pan and serve it with a veggie and carb and you've got a yummy dinner! On our last trip I steamed up some spinach and we had a store bought focaccia bread that I had bought the day before. Enjoy!