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.

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olive oil 2 onion, 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 4x5 oz (4x150 g) trout fillets 1 tsp. (5 mL) capers 1 tsp. (5 mL) flat leaf parsley, chopped 2 oz (60 g) Sir Laurier d'Arthabaska cheese