Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce
By á-174942
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
Details
Servings 4
Preparation
Step 1
* 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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