Feta and Mint Crusted Trout with Panzanella Salad

This Mediterranean-inspired dish brings together a golden, crispy crust of panko, feta and fresh mint atop tender rainbow trout. The fish is roasted to perfection and served alongside a vibrant panzanella salad made with toasted ciabatta croutons, juicy tomatoes, crisp cucumbers and a tangy balsamic dressing.

Perfect for a quick weeknight dinner that feels elegant, this recipe is packed with flavor and texture. The salty feta and cool mint complement the rich trout, while the salad adds a refreshing crunch. Finish with a drizzle of balsamic glaze for a touch of sweetness.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Cut ciabatta into 1-inch cubes. Dice tomatoes into ½-inch pieces. Trim and thinly slice cucumbers into rounds. Halve, peel and thinly slice shallot. Roughly chop mint.
2. In a large bowl, toss together ciabatta cubes, 2 tablespoons olive oil (4 tablespoons for 4 servings), salt and pepper. Spread out on a baking sheet in a single layer; bake on middle rack until ciabatta is toasted, 8-10 minutes. Reserve bowl for next step.
3. Meanwhile, in the bowl used for ciabatta, toss together tomatoes, cucumbers, shallot, Italian dressing, balsamic glaze, 2 tablespoons olive oil (4 tablespoons for 4 servings), salt and pepper. Set aside.
4. In a medium bowl, combine panko, half the mint, half the feta (crumble any larger pieces with your hands), a drizzle of oil, salt and pepper. Pat rainbow trout dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat. Place, skin sides down, on a plate. Evenly spread tops of fish with Dijon mustard. Mound with panko mixture, pressing firmly to adhere.
5. Once ciabatta is toasted, remove sheet from oven; carefully transfer croutons to bowl with dressing and veggies. Toss to combine. Carefully place trout, skin sides down, on same baking sheet. Return to middle rack; roast until trout is golden brown and cooked through, 10-12 minutes.
6. Divide trout between plates. Serve panzanella salad alongside. Garnish with remaining mint and remaining feta.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with salmon or another firm fish fillet. Adjust cooking time as needed.

What can I use instead of Italian dressing?

You can make a simple vinaigrette with olive oil, red wine vinegar, garlic powder and dried oregano.

How do I store leftovers?

Store leftover trout and salad separately in airtight containers in the refrigerator for up to 2 days. The croutons may soften.