4 awesome ice-fishing lunches: simple fresh-fish meals you can make on the ice

PEPERONATA TROUT

AT HOME

• 4 slices bacon, chopped
• ½ each of red, yellow and orange peppers, thinly sliced
• 2 cloves garlic, chopped
• 2 Roma tomatoes, seeded then sliced
• ½ cup white wine
• Kosher salt and pepper, to taste

ON THE ICE

• 3 lb lake trout fillet, skin on
• Kosher salt and pepper, to taste
• 4 sprigs fresh thyme
• 1 lemon, thinly sliced

AT HOME

1. Sweat bacon, peppers, garlic and tomato on medium heat for 10 minutes, then add wine, salt and pepper.
2. Simmer for 5 minutes, then set aside to cool before placing in a travel container.

ON THE ICE

1. Lay fillet skin side down on foil, and season with salt and pepper. Evenly spread pepper mixture on the fillet; top with lemon and thyme.
2. Wrap foil over top and seal tightly, then wrap again in foil to prevent the bottom from burning.
3. Cook on a stove or a rack over a light fire for 15 to 20 minutes; when ready, the fillet should be firm when pressed.
4. Open foil carefully and remove lemon and thyme. Divide fillet into four portions and serve.