Dutch Oven Magic

Get Ready Taste Buds!

If you have never experienced food cooked in a deliciously seasoned Dutch Oven, you are in for a treat. Of course if you are starting from scratch, it will take a number of years for your pot to reach peak flavors, but you have to start somewhere. So where better than on a camping trip?

These cast iron pots have been used in North America since the days of the first settlers, so some are well over a 100 years old today. We would all be so lucky to eat from one of these gems! If this is all uncharted territory for you, the secret is in the cast iron and the delicious flavors that accumulate after years of cooking in it. You even get the benefit of dietary iron in your food.

While I would love to give you one of my very own dutch oven recipes, truth is, I can't replicate them as I never write them down. So instead I'm providing a fish recipe based on one from the Lodge Book of Dutch Oven Cooking, by J. Wayne Fears. The following will yield 4-5 portions in a 10-inch Dutch Oven.

 Fish baked in Dutch Oven


  • 1/2 c. flour
  • 1/2 c. cornmeal
  • 1/2 tsp. rosemary
  • 1/2 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. mustard
  • 1/2 c. milk
  • 1 1/2 pounds of white fish (like Halibut or Cod) with the skin removed
  • 1 thinly sliced white onion
  • 1/2 stick butter
  • Paprika to taste
  • Handful of chopped green onions
  • 8 oz. Parmesan cheese, grated
  • Lemon wedges


1) Grease the bottom and sides of the Dutch Oven

2) Mix flour, cornmeal, and seasonings in bowl

3) Dip the fish in milk, then in the flour and the cornmeal mixture

4) Arrange the fish so it completely covers the bottom of the Dutch Oven

5) Cover fish with sliced onion, then with butter cut into pieces

6) Sprinkle with paprika and green onion

7) Cover in Parmesan cheese

8) Bake until golden brown, fish should flake easily

Garnish with lemon wedges and serve em' up! Take a pic and tag us on Instagram. Enjoy. 

Melissa Allen


Inspired by nature. Built for adventure.

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