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.