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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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 154 | 74% |
| Total Fat 17.53g | 22% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 128mg | 5% |
| Potassium 249mg | 7% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.36g | 3% |
| Protein 3.64g | 6% |
