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!

Everyday Food, July/August 2008


Recipe Summary

35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Reviews (1)

104 Ratings
  • 5 star values: 21
  • 4 star values: 18
  • 3 star values: 40
  • 2 star values: 22
  • 1 star values: 3
Rating: 5 stars
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.