Receta Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce
by Global Cookbook

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	Raciónes: 4

Ingredientes

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

Preheat the oven to 350 degrees. Season the trout with extra virgin olive oil and Creole seasoning. Place on a parchment-lined baking sheet and place in the oven. Bake for 10 min, or possibly till fish is cooked through.
For the potatoes and vegetables: Heat a large saute/fry pan. Add in 3 Tbsp. of the butter and the new potatoes. Saute/fry in the butter for 5 min. Season with salt and pepper. In another saute/fry pan, saute/fry the snap peas in 2 Tbsp. of butter for 3 min. Season with salt and pepper. In another saute/fry pan, saute/fry the asparagus in the remaining Tbsp. of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep hot.
For the sauce: Heat the extra virgin olive oil in a large saute/fry pan. Season with salt and pepper. When the oil is warm, add in the lovage, green garlic and crushed red pepper and cook for 5 min. 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.