I prefer to "steam" my fish when I'm cooking fish in the back country and I use a recipe I found online years ago:
This recipe was for 2 lbs of white fish, but works great for trout:
4 tbs of butter (use 4tbs olive oil instead)
1 tsp dill weed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
In 2 x 1 lb fish portions, you need 2 tbs oil to 1/2 tbs dry mix
Packing: Mix all dry contents together in one zip lock back and bring olive oil in a separate bottle. I use tin foil instead of a pan to save weight when I can campfire cook and a few zip lock backs for prep. If your multiplying the recipe for extra fish bring a measuring spoon.
Cooking: mix dry and olive oil in a zip lock bag, put fish in it to coat the outside of the fish. For Campfire: Take the fish out and put in tin foil, rolling the sides of the tin foil to keep steam in. For campfire: Hot rock the fish on the side of the fire until cooked. For Stove: you would need a pan or pot lid to fry instead of steam.