Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce

Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce
Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • FOR THE FISH:

  • 2

    fresh sea trout filleted with

  • the skin on

  • Olive oil

  • Creole seasoning see* Note

  • POTATOES AND VEGETABLES:

  • 6

    tablespoons butter

  • 2

    pounds first of the season red potatoes boiled until

  • fork tender

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    pound sugar snap peas cleaned, blanched

  • 2

    large bundles of asparagus blanched

  • LOVAGE AND GARLIC SAUCE:

  • 1

    cup extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup chopped lovage

  • 1/4

    cup chopped green garlic

  • 1/2

    teaspoon crushed red pepper

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 350 degrees. Season the trout with olive oil and Creole seasoning. Place on a parchment-lined baking sheet and place in the oven. Bake for 10 minutes, or until fish is cooked through. For the potatoes and vegetables: Heat a large sauté pan. Add 3 tablespoons of the butter and the new potatoes. Sauté in the butter for 5 minutes. Season with salt and pepper. In another sauté pan, sauté the snap peas in 2 tablespoons of butter for 3 minutes. Season with salt and pepper. In another sauté pan, sauté the asparagus in the remaining tablespoon of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep warm. For the sauce: Heat the olive oil in a large sauté pan. Season with salt and pepper. When the oil is hot, add the lovage, green garlic and crushed red pepper and cook for 5 minutes. Remove from the heat. To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce over the fish. Garnish with Creole seasoning. This recipe yields 4 to 6 servings.

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