Food & Cooking Recipes Ingredients Seafood Recipes Emeril's Fish Provencal 3.3 (104) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 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! Ingredients 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 Directions 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. Rate it Print