Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce Recipe

• 2 x fresh sea trout filleted with the skin on Extra virgin olive oil Creole seasoning see* Note
• 6 Tbsp. butter
• 2 lb first of the season red potatoes boiled till fork tender Salt to taste Freshly-grnd black pepper to taste
• 1 lb sugar snap peas cleaned, blanched
• 2 lrg bundles of asparagus blanched
• 1 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. minced lovage
• 1/4 c. minced green garlic
• 1/2 tsp crushed red pepper

1. Preheat the oven to 350 degrees.
2. Season the trout with extra virgin olive oil and Creole seasoning.
3. Place on a parchment-lined baking sheet and place in the oven.
4. Bake for 10 min, or possibly till fish is cooked through.
5. For the potatoes and vegetables: Heat a large saute/fry pan.
6. Add in 3 Tbsp.
7. of the butter and the new potatoes.
8. Saute/fry in the butter for 5 min.
9. Season with salt and pepper.
10. In another saute/fry pan, saute/fry the snap peas in 2 Tbsp.
11. of butter for 3 min.
12. Season with salt and pepper.
13. In another saute/fry pan, saute/fry the asparagus in the remaining Tbsp.
14. of butter.
15. Season with salt and pepper.
16. Turn all of the vegetables out onto a large platter and keep hot.
17. For the sauce: Heat the extra virgin olive oil in a large saute/fry pan.
18. Season with salt and pepper.
19. When the oil is warm, add in the lovage, green garlic and crushed red pepper and cook for 5 min.
20. Remove from the heat.
21. To serve: Place the fish on top of the vegetables and potatoes.
22. Pour the sauce over the fish.
23. Garnish with Creole seasoning.
24. This recipe yields 4 to 6 servings.

trout, butter, potatoes, sugar snap peas, blanched, extravirgin extra virgin olive oil salt, lovage, green garlic, red pepper

Taken from cookeatshare.com/recipes/baked-sea-trout-vegetables-green-garlic-lovage-sauce-75634 (may not work)