Lemon-Herb Trout Over The Campfire

A few simple spices elevate your already-delicious, fresh-caught trout to sublime, says Charlie Borrowman, cooking instructor for Wolf College, a Washington earth skills school. Serves 3

3 cleaned trout
6 garlic cloves, crushed
2 tsp dried thyme
1 tsp dried oregano
1 tsp dried marjoram
½ tsp dried tarragon
1 small onion, chopped
1 lemon
1 Tbsp olive oil
Salt and pepper

At Camp Build a fire and let it burn down to hot coals. Place two dry rocks of the same height (6 to 10 inches) in the bed of coals; the gap between them should total the length of your trout plus a few inches. Open the body cavity of each trout; spread garlic along both sides and sprinkle with salt, pepper, and herbs. Close fish and thread a green stick through each one (like a spit); lay them over the rocks, suspending the fish about 6 inches over the coals. Cook about 10 minutes, until flesh is flaky. Sauté onion with a dash of herbs and olive oil. Top with onion and lemon juice.