Dijon-Crusted Steelhead Trout with Rosemary Potatoes and Green Beans Amandine

This Dijon-crusted steelhead trout is a quick yet elegant sheet pan dinner that brings together golden, buttery panko-crusted fish with crispy herb-roasted fingerling potatoes and vibrant green beans amandine. The creamy Dijon sauce ties everything together, making it a meal that’s both impressive and easy to prepare.

Perfect for a weeknight or a special occasion, this recipe uses simple ingredients and minimal cleanup. The trout stays moist and flaky under its crunchy topping, while the potatoes and green beans are roasted to perfection. A squeeze of fresh lemon adds brightness to finish the dish.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Halve potatoes lengthwise. Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4). Trim green beans if necessary. Quarter lemon. In a small bowl, combine mustard and mayonnaise. Reserve 2 tsp (4 tsp for 4) for Step 3; transfer remainder to a separate small bowl and set aside for serving.
2. Toss potatoes on one side of a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in next step), salt and pepper. (For 4 servings, spread out across entire sheet.) Roast on top rack for 10 minutes (you’ll add more to the sheet then).
3. Meanwhile, place 1 TBSP plain butter (2 TBSP for 4 servings) in a third small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko and a pinch of salt and pepper. Pat trout dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Drizzle skin sides with oil; rub to coat. Evenly spread flesh sides with reserved Dijon mayo; mound with panko mixture, pressing firmly to adhere.
4. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add trout, skin sides down, to opposite side of sheet. (For 4 servings, transfer sheet with potatoes to middle rack; place trout on a second baking sheet and roast on top rack.) Return sheet to top rack and roast until potatoes are tender and trout is cooked through, 10-12 minutes.
5. Place green beans in a medium microwave-safe bowl. Cover with plastic wrap; microwave for 1 minute. Meanwhile, heat a large dry pan over medium-high heat. Add almonds; toast, stirring frequently, until golden brown, 1-2 minutes. Add garlic herb butter and ½ cup water (¾ cup for 4 servings) to pan; bring to a simmer. Add green beans; toss to coat in sauce. Continue cooking until sauce has thickened and is smooth, 1-2 minutes. Remove from heat; stir in juice from one lemon wedge (two wedges for 4). Season with salt and pepper.
6. Divide trout, potatoes and green beans between plates. Serve with remaining Dijon mayo and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon works well as a substitute. Adjust cooking time as needed based on thickness.

Can I make this recipe dairy-free?

Use dairy-free butter and omit the garlic herb butter or substitute with a dairy-free alternative. The Dijon mayo is already dairy-free.

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.