Crispy Panko-Crusted Trout with Chimichurri and Roasted Sweet Potatoes

This vibrant sheet pan dinner brings together tender roasted sweet potatoes, caramelized red onion and flaky rainbow trout with a creamy chimichurri and golden panko crust. The herby chimichurri adds a fresh, tangy kick, while the panko provides a satisfying crunch that contrasts beautifully with the soft vegetables.

Perfect for a busy weeknight, this recipe requires minimal prep and lets the oven do most of the work. The mild, delicate flavor of rainbow trout pairs wonderfully with the bold chimichurri, making every bite a delight. Serve it straight from the pan for an easy, impressive meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Slice sweet potatoes into ½-inch-thick rounds. Halve, peel and cut red onion into ½-inch-thick wedges.
2. In a large bowl, toss sweet potatoes and onion with a drizzle of cooking oil, half the Fry Seasoning, salt and pepper. Spread them on one half of a foil-lined baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small bowl, combine sour cream with half the chimichurri. In another small bowl, mix panko breadcrumbs with 1 tablespoon olive oil, a pinch of salt and pepper.
4. Pat rainbow trout dry with paper towels; season all over with salt and pepper. Place skin-side down on a plate. Spread the tops with the creamy chimichurri mixture, then top with the panko mixture, pressing gently to adhere.
5. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Drizzle a little oil on the empty side of the sheet. Carefully place the coated trout, skin-side down, on the oiled side. Return to the oven and roast until the vegetables are tender and browned and the fish is cooked through, 10-15 minutes.
6. Divide the trout and vegetables between plates. Drizzle with the remaining chimichurri and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like barramundi, cod or tilapia works well. Adjust cooking time as needed.

What can I substitute for chimichurri?

You can use pesto or a mixture of chopped fresh herbs, garlic, olive oil and vinegar.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.