Ingredients

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

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Sauteed Brabant Potatoes:

2 pounds Idaho potatoes, peeled

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

Salt and pepper

Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil. Reduce heat and simmer until potatoes are slightly tender, about 10 minutes. Remove from the heat and drain potatoes on paper towels.

In a large saute skillet, heat olive oil over medium heat. Add the onions and saute until soft, about 3 minutes. Add the garlic and saute for 30 seconds. Add the drained potatoes and cook, turning, until browned on both sides.