Start your campfire early and make sure that you have enough coals to cook.
If you haven't done so already, filet your fresh fish. You can also do this with a whole fish but make sure to descale first!
4-8 Fish Filets
Lay out four equal pieces of foil on your work space. Approximately 10-12 inches in length or at least long enough to cover your food.
Fold the sides of the foil up to create a bowl. Once you have your bowl evenly divide the White Wine between the four foil bowls.
1 cup White Wine
Salt and Pepper Both Sides of the fish filets
Salt and Pepper to taste
Lay the flat side of cut tomatoes down into the foil bowls. This will create a sort of table for the filet to rest on and provide a gap to allow for steaming and prevent direct contact with the cooking surface.
20 Cherry Tomatoes
Set fish on top of tomatoes. Then evenly divide Butter, Garlic, and Dill across all packets.
3 tbsp Butter, 5 Cloves of Garlic, 4 Sprigs Dill
Seal the foil packets by folding the two short ends to the center and then bringing the long ends together. Roll the long end down towards the fish and crimp. Be careful not to puncture the foil.
Cook over campfire coals or charcoal briquettes until the fish flakes easily with a fork (about 10 minutes.)