Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce
Trout is a mild, oily, delicate fish. Trout is also a quick-cooking fish, so it doesn’t require too much hassle in the kitchen. Since trout is mild, it’s a great fish to use flavorful sauces on. Below, I’ve shared an easy-to-bake trout recipe with a delicious garlic-based sauce paired with potatoes, snap peas, and asparagus. Enjoy!
Serves: 4 to 6 people
Ingredients For the Fish:
2 fresh sea trout, filleted with the skin on
Olive oil
Creole seasoning, recipe follows
For the potatoes and vegetables:
6 tablespoons butter
2 pounds first of the season red potatoes, boiled until fork tender
Salt and freshly ground black 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
Freshly ground black pepper
1/2 cup lovage, chopped
1/4 cup green garlic, chopped
1/2 teaspoon crushed red pepper
Essence (Emeril’s 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 leaf oregano
1 tablespoon dried thyme
Directions For the Lovage and Green Garlic Sauce:
Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning. Put it on a parchment lined baking sheet and place in the oven. Bake for 10 minutes, or until the fish is cooked through.
For the potatoes and vegetables:
Heat a large saute pan over medium heat. Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes. Season with salt and pepper.
In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes. Season with salt and pepper.
In another saute pan, saute the asparagus in the remaining 1 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 saute pan and 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. Sprinkle with a little more Creole Seasoning.
Essence (Emeril’s Creole Seasoning)
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe and photo courtesy: Emeril Lagasse, foodnetwork.com
Book a Naples Fishing Charter
Looking to catch some trout of your own for dinner? That’s as fresh as it gets. Naples fishing charters with Captain Geoff of Chasin’ Tales provides an opportunity for you to make a catch (or a few). To book a trip, call 239-216-0378 or click here for more information.
