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

This panko-crusted rainbow trout is a showstopper: crispy golden breadcrumbs top tender, flaky fish, while roasted garlic mashed potatoes and bright green beans round out the plate. A velvety mustard sauce adds just the right tangy richness.

Best of all, it comes together in the oven with minimal fuss-perfect for a special weeknight dinner or an impressive meal for guests.

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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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position (for 4 servings, use middle and top racks). Preheat oven to 450°F. Wash and dry produce. Peel garlic cloves. Peel and dice potatoes into ½-inch pieces. Trim green beans if needed.
2. Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Fold into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more items later).
3. 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 (¾ cup for 4 servings) potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.
4. While potatoes cook, in a medium bowl, combine panko, half the Parmesan, 1 tablespoon oil (2 tablespoons for 4 servings), salt and pepper.
5. Pat trout dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil and rub to coat. Arrange skin sides down. Spread tops of fish with a thin layer of half the mustard. Mound with panko mixture, pressing firmly to adhere.
6. 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.)
7. In a small bowl, combine half the vinegar, half the cream sauce, remaining mustard and 1 teaspoon sugar (all vinegar and 2 teaspoons sugar for 4 servings). Heat a small pan over medium. Add cream sauce mixture. Cook, stirring occasionally, until thickened, 2-4 minutes. Remove from heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Cover.
8. To pot with potatoes, add roasted garlic with its oil, remaining cream sauce base, remaining Parmesan and 1 tablespoon butter (2 tablespoons 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.
9. 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, any firm white fish fillet like cod or tilapia works well. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Substitute butter with a plant-based alternative and use dairy-free Parmesan and cream sauce. The texture may vary slightly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.