Baked trout with vegetables and camembert cheese
2 servings
30 minutes
Baked trout with vegetables and Camembert cheese is an exquisite dish of European cuisine that combines the freshness of fish with the tenderness of vegetables and the refined taste of Camembert. Historically, trout has been considered a delicacy, symbolizing clean water bodies and noble feasts. In this recipe, it acquires a special texture due to baking in foil, which helps retain juiciness and blend the aromas of all ingredients. As Camembert melts, it imparts creamy tenderness to the dish, while thyme and garlic add spicy notes. Cherry tomatoes and zucchini fill it with freshness and light sweetness, creating a harmonious flavor combination. This dish is perfect for a family dinner or a romantic evening, providing a sense of coziness and sophistication.
1
Cut zucchini into 1x1 cm cubes, halve the cherry tomatoes, finely chop the onion, crush, peel and finely chop the garlic, and separate the thyme leaves.
- Zucchini: 200 g
- Cherry tomatoes: 200 g
- Red onion: 40 g
- Garlic: 2 cloves
- Thyme: 4 g
2
Remove the fish meat from the skin and cut it into large cubes of 2x2 cm.
- Trout: 300 g
3
Cut off the caper stems and slice them in half lengthwise; cut the cheese into large pieces.
- Capers: 100 g
- Camembert cheese: 100 g
4
Make 2 envelopes from 2 layers of foil and evenly distribute all the vegetables except for the garlic in them.
- Zucchini: 200 g
- Cherry tomatoes: 200 g
- Red onion: 40 g
5
Place pieces of fish on top, sprinkle with thyme and garlic, season with salt and pepper, add pieces of cheese and slices of butter.
- Trout: 300 g
- Thyme: 4 g
- Garlic: 2 cloves
- Camembert cheese: 100 g
- Butter: 60 g
6
Slightly compress the envelopes, shape them like a dish, and bake in a preheated oven at 250 degrees for 12 minutes.
7
Place the envelope on the plate and serve.