• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 small whole trout or branzini (Mediterranean Sea bass ), about 3/4 to 1 pound each 4 tablespoons olive oil, divided

  2. Essence, recipe follows

  3. 1 cup sliced onions

  4. 1/2 cup sliced red peppers

  5. 1/2 cup sliced green peppers

  6. 1/2 cup sliced yellow peppers

  7. 1/3 cup pitted black olives

  8. 1 tablespoon minced garlic

  9. 2 teaspoons minced anchovy fillets

  10. 1 tablespoon finely chopped fresh parsley leaves , plus

  11. 2 tablespoons, for garnish

  12. 1 tablespoon chopped fresh basil leaves

  13. 1 tablespoon chopped fresh thyme leaves

  14. 1 tablespoon chopped fresh oregano leaves

  15. 1 tablespoon capers, drained

  16. 1/2 cup white wine

  17. 8 tablespoons butter , cut into pieces

  18. Salt and black pepper

  19. Sauteed Brabant Potatoes, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat a grill.

  2. Using a sharp knife, make 3 slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Essence. Place fish on hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.

  3. In a saute pan, heat the remaining olive oil. Add onions and saute for 1 minute. Add peppers, olives, garlic, anchovies , herbs , and capers and saute for 2 minutes. Add wine and bring to a boil. Reduce heat and simmer for 2 minutes. Fold in butter, 1 tablespoon at a time, to thicken. Remove from the heat and season with salt and pepper.

  4. Spoon the sauce in the center of an oblong plate. Lay fish directly on top of the sauce. Surround fish with Brabant Potatoes. Garnish with parsley.


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