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Recipe

Baked Sea Trout With Green Market Potatoes And Vegetables With Green Garlic Lovage Sauce

  • Yield: 4 to 6 servings

Ingredients

  • FOR THE FISH:
  • 2 fresh sea trout, filleted with the skin on
  • Olive oil
  • Emerilís 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 oregano
  • 1 tablespoon dried thyme
  • FOR THE POTATOES AND VEGETABLES:
  • 6 tablespoons butter
  • 2 pounds first of the season red potatoes, boiled until fork tender
  • Salt and pepper
  • 1 pound sugar snap peas, cleaned and blanched
  • 2 large bundles asparagus, blanched
  • FOR THE LOVAGE AND GREEN GARLIC SAUCE:
  • 1 cup extra virgin olive oil
  • Salt
  • Pepper
  • 1/2 cup lovage, chopped
  • 1/4 cup green garlic, chopped
  • 1/2 teaspoon crushed red pepper

Directions

  • Preheat the oven to 350ºF.
  • 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 sauté pan. Add 3 tablespoons of the butter and the new potatoes. Sauté in the butter for 5 minutes. Season with salt and pepper. In another sauté pan, sauté the snap peas in 2 tablespoons of butter for 3 minutes. Season with salt and pepper. In another sauté pan, sauté 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 sauté 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.
  • Emeril’s Creole Seasoning: Combine all ingredients thoroughly.
  • Yield: 2/3 cup