When you’re cooking on the campsite it’s always best to use local produce, either from the site shop or a nearby village or farm. Seafood is always better when it’s just been landed so for this recipe try to get your main ingredient from a local fishmonger

Ingredients (for 5)
For the fish
5 fresh trout (or mackerel)
Salt and white pepper
1-2 lemons
2-3 tablespoons of sunflower oil

For the salad
2 handfuls of rocket
3 handfuls of mixed salad
2 oranges
1 grapefruit
Handful of black olives (kalamata)
5-6 tablespoons rapeseed oil
1 small tablespoon of Dijon mustard
2-3 tablespoons of wine vinegar
1 teaspoon of honey
A pinch of chilli (optional)
Salt and white pepper

Method
For the fish
Make three diagonal slits on both sides of fish not more than 0.5 cm deep. Then season trout with salt and pepper, sprinkle with lemon, and brush lightly with oil. Heat grill to medium heat and grill fish for 10-15 minutes, turning occasionally. The meat should come off the bone nicely, but should not be dry.

For the salad preparation
Slice off orange and grapefruit rinds and cut the flesh into segments. Place them in a bowl and add olives, rocket and lettuce. Using the remaining ingredients, mix the dressing and taste. Toss and season as needed.