Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

For the Fish: 

2 fresh sea trout, filleted with the skin on

Olive oil

2 large bundles asparagus, blanched

For the Lovage and Green Garlic Sauce:

1 cup extra virgin olive oil

Creole seasoning, recipe follows

For the potatoes and vegetables:

6 tablespoons butter

2 pounds first of the season red potatoes, boiled until fork tender

Salt and freshly ground black pepper

1 pound sugar snap peas, cleaned and blanched

Salt

Freshly ground black pepper

1/2 cup lovage, chopped

1/4 cup green garlic, chopped

1/2 teaspoon crushed red pepper

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

  1. Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning. Put it on a parchment lined baking sheet and place in the oven. Bake for 10 minutes, or until the fish is cooked through.
  2. For the potatoes and vegetables: Heat a large saute pan over medium heat. Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes. Season with salt and pepper.
  3. In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes. Season with salt and pepper.
  4. In another saute pan, saute the asparagus in the remaining 1 tablespoon of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep warm.
  5. For the sauce. Heat the olive oil in a large saute pan and 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.
  6. To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce over the fish. Sprinkle with a little more Creole Seasoning.

Essence (Emeril's Creole Seasoning):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

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