Crispy Parmesan-Crusted Trout with Scallion Mashed Sweet Potatoes and Buttery Pattypan Squash

If you love a crispy, golden crust on tender fish, this Parmesan-crusted trout is about to become your new favorite dinner. The fillets are spread with a savory garlic-Dijon sauce, then topped with a panko-Parmesan-scallion mixture that bakes to a perfect crunch. Serve it alongside creamy sweet potatoes mashed with scallions and buttery pattypan squash tossed with toasted almonds for a meal that feels special any night of the week.

This recipe brings together vibrant flavors and textures: the flaky fish, the rich and creamy sweet potatoes and the nutty squash. It’s a balanced, satisfying plate that’s sure to impress family and guests alike.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Pattypan SquashView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Peel and dice the sweet potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain the sweet potatoes and return them to the pot. Keep covered off heat until ready to mash.
2. While the sweet potatoes cook, trim the scallions and finely chop the green parts (save the whites for another use). Quarter the pattypan squash lengthwise. In a small bowl, combine the mayonnaise, Dijon mustard, half the garlic powder and ½ teaspoon sugar (use 1 teaspoon for 4 servings). Season with salt and pepper. Transfer 2 tablespoons of this sauce (4 tablespoons for 4 servings) to a separate small bowl and set aside for serving.
3. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add the panko breadcrumbs and toast, stirring, until golden and fragrant, 2-3 minutes. Turn off the heat and transfer the panko to a shallow dish. Stir in the Parmesan cheese, half the chopped scallion greens, the remaining garlic powder and a pinch of salt and pepper. Wipe out the pan.
4. Pat the trout fillets dry with paper towels and season both sides with salt and pepper. Drizzle the skin sides with cooking oil and rub to coat. Place the fillets skin-side down on a baking sheet (lining with aluminum foil makes cleanup easier). Evenly spread the tops with about 1 teaspoon of the reserved sauce each, then mound the panko mixture on top, pressing firmly to adhere. Roast on the top rack until the trout is cooked through and the cheese melts, 10-12 minutes.
5. Meanwhile, heat 1½ tablespoons cooking oil (3 tablespoons for 4 servings) in a large sauté pan over medium-high heat. Add the quartered pattypan squash and cook, stirring occasionally, until lightly browned and tender, 4-5 minutes. Remove from heat and stir in the sliced almonds and 1 tablespoon butter (2 tablespoons for 4 servings). Continue stirring until the butter melts and the almonds are golden, 30-60 seconds (return to low heat if needed). Cover to keep warm.
6. While the squash cooks, add water 1 teaspoon at a time to the bowl with the reserved sauce, stirring until it reaches a drizzling consistency. To the pot with the sweet potatoes, add the sour cream, 1 tablespoon butter (2 tablespoons for 4 servings) and a big pinch of salt. Mash until smooth, adding splashes of the reserved sweet potato cooking liquid as needed. Stir in the remaining scallion greens, then taste and adjust seasoning with salt and pepper.
7. Divide the trout, mashed sweet potatoes and pattypan squash among plates. Drizzle the reserved sauce over the trout and serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with other firm white fish like cod or halibut. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and omit the Parmesan cheese or use a dairy-free alternative. The crust may be less crispy.