Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce

Recipe Ingredients

		For The Fish
2		Fresh sea trout - filleted with the skin on
		Olive oil
		Creole seasoning - see* Note
		Potatoes and Vegetables
6 tablespoons	90ml	Butter
2 lbs	908g / 32oz	First of the season red potatoes - boiled until fork tender
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Sugar snap peas - cleaned, blanched
2		Large bundles of asparagus - blanched
		Lovage and Garlic Sauce
1 cup	237ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Chopped lovage
1/4 cup	36g / 1.3oz	Chopped green garlic
1/2 teaspoon	2.5ml	Crushed red pepper

Recipe Instructions

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.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD - NETWORK"

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