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Emeril's Fish Provencal

My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Emeril's Fish Provencal

Source: Everyday Food, July 2008


  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1/4 teaspoon anise seed, crushed
  • Coarse salt and ground pepper
  • 1 small sweet onion, such as Vidalia, thinly sliced crosswise
  • 6 small zucchini, thinly sliced
  • 4 haddock, cod, or striped bass fillets (6 ounces each)
  • 1 large tomato, seeded and chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil


  1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.

  2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.

  3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

Cook's Note

This recipe is from Emeril Lagasse's column, Kick It Up.

Reviews (12)

  • anders jen 2 Sep, 2013

    This was absolutely amazing! We used cod for the adults, tilapia for a picky child, and tweaked the spice mix a bit. I used fennel instead of anise seed, and added some fresh rosemary and parsley from the herb garden. All 3 of us were thrilled with the result - nice combination of spices on the fish and cooked beautifully in just about 10 minutes on the grill. Served with ratatouille and Israeli couscous.

  • ckbmo 15 Mar, 2011

    With your five comments about it being winter, and It does this all the time. Without explaining what it is doing, it totally discounts your comments. You must not cook much.

  • smd1227 13 Jan, 2010

    God, I hate this thing. It does this all the time. It's winter

  • smd1227 13 Jan, 2010

    It's winter

  • smd1227 13 Jan, 2010

    It's winter

  • smd1227 13 Jan, 2010

    It's winter

  • smd1227 13 Jan, 2010

    It's winter

  • woodensandals 17 Aug, 2008

    easy and healthy - I cut the olive oil down a little bit by misting instead of drizzling and added extra vegetables. Great way to do fish on the grill without worrying about drying it out or sticking to the grate.

  • Gregage 17 Aug, 2008

    Made this for myself. So easy and surprisingly very few dishes afterwards which is always good. I followed the recipe exactly but I kind of got lost when it came to the red pepper flakes and used red chili peppers. If you are going to make this I recommend that you slice the zucchini a little thicker. This is a perfect recipe to use if you are going camping very little prep, very delicious.

  • nolamom 12 Aug, 2008

    This was FANTASTIC!!! I used trout fillets and quartered cherry tomatoes, which is what I had on hand, and omitted the anise seed, because I didn't have it. I also left the spice mixture off one of the fillets for my 3 year olds. I served it with couscous. Bottom line -- we all gobbled it up. Bonus -- very few dishes to clean, super healthy and I didn't have to turn on the oven in August in New Orleans. Will be in our weekly rotation for the remainder of the hot season, at least.

  • ceastburn 21 Jul, 2008

    I made this for my family and took the packets with us camping. I made the recipe exact except for one change. I had salmon on hand and used that instead of the white fish. Everyone loved it. It was a very special meal to surprise my husband and boys with, because they didn't know what was in the packets! I served it with some Foccacia bread and fruit. It was fabulous, I will make this again for sure!!

  • NCavillones 21 Jul, 2008

    This was pretty good. I added olives to it, and put lemon slices on top. Also, I made it in a pan, because I don't have a grill and it was too hot to turn the oven on.

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