Baked Sea Trout with Green Market Potatoes and Vege

Name: Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh sea trout, filleted with the skin on; Olive oil; Creole seasoning, recipe follows; 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; 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; 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

Servings: persons

2 fresh sea trout, filleted with the skin on
Olive oil
Creole seasoning, recipe follows
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
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
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

1
Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning.
2
Put it on a parchment lined baking sheet and place in the oven.
3
Bake for 10 minutes, or until the fish is cooked through.
4
For the potatoes and vegetables: Heat a large saute pan over medium heat.
5
Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes.
6
Season with salt and pepper.
7
In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes.
8
Season with salt and pepper.
9
In another saute pan, saute the asparagus in the remaining 1 tablespoon of butter.
10
Season with salt and pepper.
11
Turn all of the vegetables out onto a large platter and keep warm.
12
For the sauce.
13
Heat the olive oil in a large saute pan and season with salt and pepper.
14
When the oil is hot, add the lovage, green garlic, and crushed red pepper and cook for 5 minutes.
15
Remove from the heat.
16
To serve: Place the fish on top of the vegetables and potatoes.
17
Pour the sauce over the fish.
18
Sprinkle with a little more Creole Seasoning.
19
Combine all ingredients thoroughly.

1382

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 fresh sea trout, filleted with the skin on, Olive oil, Creole seasoning, recipe follows, 6 tablespoons butter, and more.

Yes, Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions