Instructions: Before leaving on your fishing trip, make an herb butter by blending the chives, parsley, oregano and creamed butter.

Pack in a small waterproof container, and store on ice. Also carry an 18-inch square of aluminum foil for each bream.

At meal time, spread each piece of foil rather thickly with the herb-butter mixture, leaving two inches of unbuttered border all around. Put a fish on each piece of foil, salt and pepper to taste, and squeeze on a little lemon juice. Then fold the foil around the fish, and double fold the edges to seal in the juices.

Place a cooking grate six to eight inches above the fire, and grill 25 to 30 minutes, turning once. Serve in the foil.

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