Emeril's Fish Provencal

Prep Time:
35 mins
Total Time:
45 mins

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!


  • 2 teaspoons finely grated lemon zest

  • 1 teaspoon dried Italian seasoning

  • ¼ teaspoon red-pepper flakes

  • ¼ 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

  • ¼ 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 Notes

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

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