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Pan Seared Trout With Anchovy Sauce

  • Yield: 4 servings


  • Drizzle of olive oil
  • 1/2 pound baby zucchini
  • 1/2 pound patty pan squash (baby squash)
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup minced shallots
  • 1 tablespoon chopped garlic
  • 1/4 cup canned anchovies
  • 1/4 cup halved black olives
  • 1 cup white wine
  • 8 tablespoons cold butter, cubed
  • 4 fresh trout (8 ounces to 10 ounces each), gutted and scaled
  • 1/2 cup all-purpose flour
  • Emeril's Original Essence


  • Preheat the oven to 400 degrees F. Toss the baby vegetables with a drizzle of olive oil, and season with salt and pepper. Place the vegetables on a baking sheet and roast for 6 to 8 minutes, or until golden and tender. Heat the oil i a skillet over medium heat. Add the shallots and garlic. Season with pepper and cook for 1 minute. Add the anchovies and olives. Continue to cook for 1 minute. Add the white wine and bring the mixture to a simmer. Cook for 3 to 4 minutes. Remove from the heat and pour into a blender. Blend until smooth. Place the mixture in a saucepan and whisk in a cube of the butter at a time, until all of the butter is incorporated and the sauce thickens. Season with pepper. Season the fish with salt and pepper. Season the flour with Essence. Heat the oil in a large skillet. Dredge the fish in the seasoned flour, coating each side completely, shaking off any excess. Carefully lay the fish in the oil and pan-fry for 3 to 4 minutes on each side, or until golden. Remove and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Arrange the vegetables in the center of the sauce. Lay the fish on top of the vegetables and serve.