Trout with Peppers and Sir Laurier d'Arthabaska Cheese

Trout with Peppers and Sir Laurier d'Arthabaska Cheese
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 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)


  • 4x5 oz
    (4x150 g)

    trout fillets

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)

    flat leaf parsley, chopped

  • 2 oz
    (60 g)

    sir laurier d'arthabaska cheese


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.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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