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Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce

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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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