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Portuguese Style Trout

  • Yield: 4 servings


  • 2 small whole trout or branzini (Mediterranean Sea bass), about 3/4 to 1 pound each
  • 4 tablespoons olive oil, divided
  • Emeril's Original Essence
  • 1 cup sliced onions
  • 1/2 cup sliced red peppers
  • 1/2 cup sliced green peppers
  • 1/2 cup sliced yellow peppers
  • 1/3 cup pitted black olives
  • 1 tablespoon minced garlic
  • 2 teaspoons minced anchovy fillets
  • 1 tablespoon finely chopped fresh parsley leaves, plus 2 tablespoons, for garnish
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon capers, drained
  • 1/2 cup white wine
  • 8 tablespoons butter, cut into pieces
  • Salt and black pepper
  • Sauteed Brabant Potatoes


  • 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.

Recipe Details