More efficient way to cook fresh caught fish while camping I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained through out the day to ensure hot embers to cook on. 

Ingredients and utensils I will have: 
• box of kosher salt
• an abundant amount of tin foil
• tongs 
• a half sheet pan
• clean towels
• lemons
• fresh herbs from garden; thyme and sage.
• butter
• garlic

I plan on cooking the fish wrapped in foil after cleaned, salted and stuffed with condiments stated above. 

What else should I bring?
Other techniques on camp fire cooking?
Will be out there for two days, so a salt cure? 

My time spent is fishing and cooking so plenty of time to play around and get technically with my preparation.
As you will have the freshest fish possible and only limited equipment and ingredients in your camp, why not choose a preparation that is in its simplicity highlighting the fish, needs almost no equipment and creates no trash:

Plank cooking, also known as Loimulohi.

The cleaned fish, filleted or butterflied, is nailed on a wooden plank, either with ordinary nails or wooden pegs. Then the whole board is either stood up vertically around a (blazing) fire, leaned forward towards the fire or placed over the embers, depending on your preferences.

You can use basically every untreated, non-poisonous wood, in the Pacific North West, cedar is traditionally used because of the aroma it imparts.