Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

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

Instructions

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.

Yield: 4 to 6 servings

Emeril’s Creole Seasoning:
Combine all ingredients thoroughly.

Yield: 2/3 cup