Parmesan-Crusted Trout with Scallion Mashed Sweet Potatoes and Green Beans Amandine

If you love a crispy, golden crust on tender fish, this Parmesan-crusted trout is for you. A savory garlic-Dijon sauce coats the fillet, then it’s topped with a panko-Parmesan-scallion mixture that bakes to a perfect crunch. Paired with creamy sweet potatoes mashed with scallions and green beans amandine with toasted almonds, this meal is both comforting and elegant.

This recipe brings together three components that complement each other beautifully. The trout is flaky and mild, the sweet potatoes are velvety and slightly sweet and the green beans add a fresh, nutty contrast. It’s a complete dinner that feels special enough for a celebration but simple enough for a weeknight.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces; transfer to a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
2. While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Trim green beans if necessary. In a small bowl, combine mayonnaise, mustard, half the garlic powder and ½ tsp sugar. Season with salt and pepper. Transfer 2 TBSP sauce to a separate small bowl; reserve for serving.
3. Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder and a pinch of salt and pepper. Wipe out pan.
4. Pat trout dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Place trout, skin sides down, on a baking sheet (line with foil for easy cleanup). Evenly spread tops with 1 tsp sauce each; mound with panko mixture, pressing firmly to adhere. Roast on top rack until trout is cooked through and cheese melts, 10-12 minutes.
5. Meanwhile, heat a drizzle of oil in the same pan over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Remove from heat; stir in almonds and 1 TBSP butter. Continue stirring until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.
6. While green beans cook, add water 1 tsp at a time to the bowl with reserved sauce until it reaches a drizzling consistency. To the pot with sweet potatoes, add sour cream, 1 TBSP butter and a big pinch of salt. Mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed. Stir in remaining scallion greens; taste and season with salt and pepper.
7. Divide trout, mashed sweet potatoes and green beans between plates. Top trout with reserved sauce and serve. (Trout is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or rainbow trout are great substitutes for steelhead trout.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free Parmesan and sour cream.