Crispy Panko-Crusted Rainbow Trout with Garlic Mashed Potatoes and Creamy Mustard Sauce

This crispy panko-crusted rainbow trout is a delightful dish that brings together crunchy textures and rich, savory flavors. The trout is coated in a golden panko crust and baked to perfection, while the roasted garlic mashed potatoes offer a creamy, aromatic side. Tender green beans add a fresh crunch and the creamy mustard sauce ties everything together with its tangy richness.

Perfect for a weeknight dinner or a special occasion, this recipe transforms simple ingredients into a culinary masterpiece. The combination of roasted garlic, Parmesan and Dijon mustard creates layers of umami that will make your taste buds dance. Follow these easy steps to create a restaurant-quality meal in your own kitchen.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Adjust rack to middle position (and top for 4 servings). Wash and dry produce. Peel garlic cloves. Dice potatoes into ½-inch pieces. Trim green beans if needed. Place garlic cloves in center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet later).
2. Meanwhile, place potatoes in 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 potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, in a medium bowl, combine panko, half the Parmesan, 1 TBSP oil (2 TBSP for 4), salt and pepper.
3. Pat trout dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Arrange skin sides down on plate. Evenly spread tops of fish with a thin layer of half the mustard. Mound with panko mixture, pressing firmly to adhere.
4. Once garlic has roasted 10 minutes, remove sheet from oven; carefully add trout to one side (keep garlic packet on sheet). Toss green beans on empty side with a drizzle of oil, salt and pepper. Return to middle rack; roast until veggies are tender and trout is browned and cooked through, 10-12 minutes. (For 4 servings, toss green beans on a second sheet; roast green beans on middle rack and trout and garlic on top rack.)
5. In a small bowl, combine half the vinegar, half the cream sauce, remaining mustard and 1 tsp sugar (all the vinegar and 2 tsp sugar for 4). Heat a small pan over medium. Add cream sauce mixture. Cook, stirring occasionally, until thickened, 2-4 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Cover to keep warm.
6. To pot with potatoes, add roasted garlic with its oil, remaining cream sauce base, remaining Parmesan and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. Divide trout, green beans and mashed potatoes between plates. Drizzle trout with creamy mustard sauce and serve. Tip: If sauce has thickened too much, add a splash of water and stir to thin.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with other white fish fillets like cod, tilapia or halibut. Adjust cooking time as needed based on thickness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure the cream sauce base is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover trout, green beans and mashed potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.