Crispy Mustard-Crusted Trout with Dill Potatoes and Roasted Broccoli

This Scandinavian-inspired dish brings together the delicate flavor of trout with a crispy, golden mustard crust. Paired with tender new potatoes tossed in fresh dill and perfectly roasted broccoli, it’s a balanced and satisfying meal that feels special enough for company but simple enough for a weeknight.

The mustard crust adds a tangy crunch that complements the mild fish, while the dill potatoes and roasted broccoli round out the plate with earthy, herbaceous notes. Ready in just 30 minutes, this recipe is a quick way to enjoy a restaurant-quality dinner at home.

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Ingredients

2 trout fillets (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

2 tablespoons whole-grain mustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Dijon mustardView ingredient guideLike ingredientDislike ingredient

1/4 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1 pound new potatoes, halvedView ingredient guideLike ingredientDislike ingredient

2 tablespoons fresh dill, choppedView ingredient guideLike ingredientDislike ingredient

1 head broccoli, cut into floretsView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oil (for vegetables)View 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. In a small bowl, mix whole-grain mustard and Dijon mustard. Set aside.
3. Toss halved new potatoes with 1 tablespoon olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
4. Meanwhile, toss broccoli florets with 1 tablespoon olive oil, salt and pepper. After potatoes have roasted 10 minutes, add broccoli to the other side of the sheet. Roast for another 10 minutes.
5. While vegetables roast, pat trout fillets dry. Season with salt and pepper. Spread mustard mixture evenly over the top of each fillet. Press panko breadcrumbs onto the mustard layer.
6. Remove baking sheet from oven. Push vegetables to the sides and place trout fillets in the center, crust-side up. Drizzle remaining 1 tablespoon olive oil over the crust.
7. Return to oven and roast for 8-10 minutes, until fish is opaque and flakes easily and crust is golden brown.
8. Sprinkle chopped dill over roasted potatoes. Serve trout alongside dill potatoes and roasted broccoli.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, this recipe works well with other mild white fish like cod, haddock or tilapia. Adjust cooking time as needed based on thickness.

How do I know when the trout is cooked?

The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The crust should be golden and crisp.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free. Just ensure your breadcrumbs are dairy-free (most panko are).