Crispy Panko-Crusted Trout with Chimichurri Mashed Potatoes and Roasted Peppers

This dish brings together crispy, golden panko-crusted trout with velvety chimichurri mashed potatoes and smoky roasted bell peppers and onions. A drizzle of creamy romesco aioli adds the perfect finishing touch, making this a satisfying and flavorful meal.

Perfect for a weeknight dinner that feels special, this recipe uses simple techniques to create a beautiful plate of contrasting textures and vibrant flavors. The trout cooks quickly, while the potatoes and vegetables roast and boil simultaneously for an efficient cooking process.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Core, deseed and dice bell peppers into 1-inch pieces. Halve, peel and slice onion into ½-inch-thick wedges. In a small bowl, combine romesco sauce and mayonnaise; set aside.
2. Place potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, toss bell peppers and onion on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend, salt and pepper. Roast until browned and tender, 15-18 minutes.
4. Meanwhile, halve trout fillets lengthwise (you’ll have a larger and smaller piece per fillet). Pat dry with paper towels. In a shallow dish, combine sour cream, remaining Savory Paprika Blend, 1 tablespoon water, salt and pepper. On a plate, combine panko and cornstarch. Dip each piece of fish into sour cream mixture, then press into panko mixture, turning to coat all over.
5. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is hot (a pinch of panko sizzles), add coated trout; cook until crust is golden and fish is cooked through, 2-3 minutes per side. (Work in batches if needed; smaller pieces cook faster.) Transfer to a paper-towel-lined plate.
6. While fish cooks, reheat pot with potatoes over low heat. Add chimichurri and 1 tablespoon butter. Mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
7. Divide mashed potatoes, roasted vegetables and trout between plates. Drizzle fish with romesco aioli and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia, cod or any firm white fish. Adjust cooking time as needed.

Can I make the chimichurri mashed potatoes ahead?

Yes, you can mash the potatoes in advance and reheat gently on the stove with a splash of milk or water.

What can I use instead of romesco aioli?

A simple garlic aioli or store-bought pesto mixed with mayonnaise works well as a substitute.