Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce   

Ingredients :
FOR THE FISH
2	x	fresh sea trout filleted with
		the skin on
		Olive oil
		Creole seasoning see* Note
POTATOES AND VEGETABLES
6	tbl	butter
2	lb	first of the season red potatoes boiled until
		fork tender
		Salt to taste
		Freshly-ground black pepper to taste
1	lb	sugar snap peas cleaned, blanched
2	lrg	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	tsp	crushed red pepper

How to cook :

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 saute pan.
Add 3 tablespoons of the butter and the new potatoes.
Saute in the butter for 5 minutes.
Season with salt and pepper.
In another saute pan, saute the snap peas in 2 tablespoons of butter for 3 minutes.
Season with salt and pepper.
In another saute pan, saute 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 saute 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.

Tags : Fish Ocean Main Dish Seafood

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