In a separate bowl, mix mustard, soy sauce, olive oil, minced garlic, juice from half a lemon, add thyme leaves and mix well.
Quail, transfer to the bag, add the marinade, mix and put in the refrigerator for 3 hours.
Cut the carrots with a vegetable peeler, cut the fennel into slices. Sprinkle the vegetables with the remaining lemon juice and salt.
Put vegetables in a baking dish.
Transfer quail and cherry tomatoes to vegetables. Bake for 30 minutes at 180 degrees.
Serve with vegetables.
Baked quail with vegetables are juicy, aromatic, tender and tasty. Cooking is very simple and fairly quick, instead of fennel you can use zucchini, cherry tomatoes can also be replaced with ordinary tomatoes sliced in slices. You can marinate a little less in time, use your favorite spices and herbs for serving.