Trout with Peppers and Sir Laurier d'Arthabaska Cheese
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- Olive oil*
- 2 onions, chopped
- 4 large tomatoes, diced
- 1 yellow pepper, cut into strips
- 1/2 hot pepper, cut into rounds
- 1 clove garlic, minced
- Salt and freshly ground pepper
- 1 oz (30 g) butter*
- 4 trout fillets, 5 oz (150 g) each
- 1 tsp. (5 mL) capers*
- 1 tsp. (5 mL) flat leaf parsley, chopped
- 2 oz (60 g) Sir Laurier d'Arthabaska cheese
Preparation
Preheat the oven grill to 350° F/180° C. In a little olive oil, brown onions, tomatoes, pepper, hot pepper and garlic. Season with salt and pepper.
Cut 4 large rectangles of aluminium foil. Butter the inside with a pastry brush, then shape foil to form a raised edge all around.
Spread the vegetable mixture in the middle of each rectangle and top with a slice of trout. Season with salt and pepper, sprinkle with capers and parsley and top with Sir Laurier d'Arthabaska. Seal the edges of the each foil rectangle to form a bag. Cook for 15 minutes.
Suggestion
Try this recipe with Victor et Berthold or Le Cendré.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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