How big is it?
When I do goat cheese rilettes, I flour, egg, breadcrumb the disks. Chill it for a while, and then sauté on both sides in a bit of olive oil. If your camembert isn't too large, I don't see why you cannot do it the same way.
If you wanted to change your recipe, you could wrap a chilled camembert in a puff pastry sheet (you'll have to roll it out a bit), seal the edges and then bake it. No frying at all, this way. You could also add some nuts and preserves on top of the cheese, too, this way.
How can we sleep while our beds are burning???