Best 2 Emerils Fish Provencal Recipes

Emeril's Fish Provencal is a vibrant and flavorful dish that showcases the bounty of the Mediterranean. This classic French recipe combines fresh fish, aromatic vegetables, and a vibrant sauce to create a dish that is both elegant and approachable. Whether you're a seasoned chef or a home cook looking to impress your guests, this guide will walk you through the steps of creating a delicious and memorable Emeril's Fish Provencal.

Here are our top 2 tried and tested recipes!

EMERIL'S FISH PROVENCAL

Emeril's Fish Provencal image

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!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 45m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 383 g, Fat 23 g, Fiber 2 g, Protein 35 g

BAKED FISH PROVENCAL

Baked Fish Provencal image

I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall.

Provided by Geema

Categories Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 red snapper or 4 other firm fish fillets
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 red bell pepper, chopped coarsely
28 ounces Italian-style diced tomatoes, drained
1 tablespoon capers
1/4 cup basil, fresh,chopped
8 black Greek olives, pitted,sliced
1 tablespoon lemon juice
1 teaspoon dried oregano, crumbled
salt and pepper

Steps:

Preheat oven to 450'F.
Arrange fillets in 8x8x2" square baking dish.
Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
Simmer,stirring occasionally, 8 minutes.
Spoon sauce over fish.
Bake in preheated 450'F.
oven for 10-15 minutes or until cooked through.

Nutrition Facts : Calories 335.3, Fat 9.7, SaturatedFat 1.4, Cholesterol 99.3, Sodium 697.9, Carbohydrate 18.9, Fiber 4.4, Sugar 9.9, Protein 43.6

Tips:

Mise en place: Make sure all your ingredients are measured and prepped before you start cooking. This will help you stay organized and ensure that your dish is cooked perfectly.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Whenever possible, use fresh, seasonal produce and wild-caught seafood.
Don't overcrowd the pan: When searing fish, make sure to give it enough space in the pan so that it can cook evenly. If you overcrowd the pan, the fish will steam instead of sear.
Cook the fish to the right temperature: The best way to check if fish is cooked through is to insert a thermometer into the thickest part of the fish. The internal temperature should be 145 degrees Fahrenheit for firm-fleshed fish and 135 degrees Fahrenheit for delicate fish.
Let the fish rest before serving: Once the fish is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, making it more tender and flavorful.

Conclusion:

Emeril's Fish Provencal is a delicious and easy-to-make dish that is perfect for any occasion. The combination of fresh fish, aromatic vegetables, and flavorful sauce is sure to please everyone at the table. With a few simple tips and techniques, you can easily create this dish at home and enjoy a taste of Provence in your own kitchen.