Crispy Mustard-Crusted Trout with Dill Potatoes and Roasted Broccoli

This dish brings together the delicate flavor of rainbow trout with a satisfying crunchy topping. A blend of panko breadcrumbs, fresh thyme and tangy Dijon mustard creates a golden crust that seals in moisture, resulting in perfectly flaky fish.

On the side, roasted potatoes are tossed with fresh dill and lemon for a bright, herbaceous note, while broccoli roasts until tender with lightly charred edges. It’s a complete, wholesome meal that’s as beautiful as it is delicious.

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Ingredients

12 oz rainbow trout filletsView ingredient guideLike ingredientDislike ingredient

1/4 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tbsp Dijon mustardView ingredient guideLike ingredientDislike ingredient

1 tsp fresh thyme leavesView ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oil, dividedView ingredient guideLike ingredientDislike ingredient

1 lemon, zested and juicedView ingredient guideLike ingredientDislike ingredient

2 tbsp fresh dill, choppedView ingredient guideLike ingredientDislike ingredient

1 head broccoli, cut into floretsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss halved baby potatoes with 1 tbsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, in a small bowl, combine panko, thyme and a drizzle of olive oil. Set aside.
4. Pat trout fillets dry and season with salt and pepper. Brush tops with Dijon mustard, then press the panko mixture onto the mustard.
5. After potatoes have roasted 15 minutes, push them to one side. Add broccoli florets to the other side, drizzle with remaining olive oil, salt and pepper. Place trout fillets on top of the broccoli (or on a separate lined pan). Roast everything for 12-15 minutes, until fish is flaky and crust is golden.
6. While roasting, mix lemon zest, lemon juice and dill. Toss with roasted potatoes.
7. Serve trout and broccoli alongside the dill potatoes. Garnish with extra dill if desired.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but use about 1 teaspoon of dried dill as it’s more concentrated.

How do I know when the trout is done?

The fish should flake easily with a fork and the internal temperature should reach 145°F (63°C).

Can I prepare this meal ahead of time?

You can prep the vegetables and panko mixture in advance, but assemble and bake just before serving for best texture.