Trout Fillets with Peppers and Gré des Champs

Name: Trout Fillets with Peppers and Gré des Champs
Yield: 4 servings
Ingredients: 4 large tomatoes diced; 1 yellow bell pepper cut into strips; 2 onions chopped; 1 garlic clove minced; 1/2 hot pepper thinly sliced; 2 tbsp (30 mL) butter; 4 (5 oz/150 g) trout fillets; 1 tsp (5 mL) capers drained and chopped; 1 tsp (5 mL) flat leaf parsley chopped; 2 oz (60 g) Canadian Gré des champs cheese*; Olive oil; Salt and freshly ground pepper to taste

This is the Trout Fillets with Peppers and Gré des Champs recipe.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 4 servings

Ingredients

4 large tomatoes diced
1 yellow bell pepper cut into strips
2 onions chopped
1 garlic clove minced
1/2 hot pepper thinly sliced
2 tbsp (30 mL) butter
4 (5 oz/150 g) trout fillets
1 tsp (5 mL) capers drained and chopped
1 tsp (5 mL) flat leaf parsley chopped
2 oz (60 g) Canadian Gré des champs cheese*
Olive oil
Salt and freshly ground pepper to taste

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

Preheat grill.**

Sauté onions, tomatoes, pepper, hot pepper and garlic in a little olive oil. 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 Canadian Gré des champs. Seal the edges of the each foil rectangle to form a bag (papillotes). Cook on the grill for 15 minutes.

Jean Soulard, Executive Chef, Le Château Frontenac