Instructions: Preheat the oven to 350 degrees. 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 saute pan. Add 3 tablespoons of the butter and the new potatoes. Saute in the butter for 5 minutes. Season with salt and pepper. In another saute pan, saute the snap peas in 2 tablespoons of butter for 3 minutes. Season with salt and pepper. In another saute pan, saute 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 saute 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.

This recipe yields 4 to 6 servings.

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