Recipe from 101 Camping Recipes book on page 53
Dutch Oven Trout
Lay three slices of bacon on the bottom of a Dutch oven.
Put 1/2 a trout, flesh-side-down, on each slice.
Sprinkle pepper lightly over upper sides of fish.
Arrange a second layer of bacon and fish at right angles to the first.
Continue to arrange other layers.
Each at right angles to one below it, until all the fish halves are in the pot.
Serve a slice of bacon with each half-fish.
If you cook bass this way, skin them first.
The bacon wrap is a genius way to secure flavour fresh herbs inside the fish.