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 Essence, recipe follows

  2. 1 cup sliced onions

  3. 1/2 cup sliced red peppers

  4. 1/2 cup sliced green peppers

  5. 1/2 cup sliced yellow peppers

  6. 1/3 cup pitted black olives

  7. 1 tablespoon minced garlic

  8. 2 teaspoons minced anchovy fillets

  9. 1 tablespoon finely chopped fresh parsley leaves, plus

  10. 2 tablespoons, for garnish

  11. 1 tablespoon chopped fresh basil leaves

  12. 1 tablespoon chopped fresh thyme leaves

  13. 1 tablespoon chopped fresh oregano leaves

  14. 1 tablespoon capers, drained

  15. 1/2 cup white wine

  16. 8 tablespoons butter, cut into pieces Salt and black pepper Sauteed Brabant Potatoes, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat a grill . 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 . 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. 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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