Like lori said, foil. However, I never carry foil or pans and like to roast bass/trout/bluegill/crappie using a skewer or twig grate. The skewer thing came from my Boy Scout days and they are still teaching it. No seasoning at all. I like to use a bigger stick than the article below shows.
Anyway I push a skewer through the fish exactly like the way shown. I slit the belly open first and clean the fish, and I tend to lay them flat with each end of the skewer sitting on a rock over low coals.
OR I use a light grill with aluminum foil on top of it and cook in olive oil. Jim
Edited by Jimshaw (08/01/0904:45 PM)
These are my own opinions based on wisdom earned through many wrong decisions. Your mileage may vary.