ttommyunger pretty much has the recipe that you are after. I do agree with the lemon pepper and cajun spices noted in other posts. I prefer butter over oil or Pam spray, however, by doing so the fish will stick to the foil. Bread crumbs give it the "breaded" taste and keep the fish itself from sticking. Depending on how hot your coals, or cooking surface is, a good sign that it is done is when the foil begins to blow up, puffs up, like a balloon. That also depends on how good a seal you have made though. Try it at home with some store bought fish on the grill. It is an easy technique to learn for camping cooking.
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