Panko-Crusted Rainbow Trout with Roasted Garlic Mashed Potatoes and Creamy Mustard Sauce

This panko-crusted rainbow trout is a showstopper that brings together crispy, golden fish with creamy roasted garlic mashed potatoes and tender green beans. The tangy mustard sauce adds a bright finish that ties everything together beautifully.

Perfect for a special weeknight dinner or when you want to impress guests, this dish is surprisingly simple to prepare. The oven does most of the work, roasting the fish and vegetables while you whip up the luscious sauce and mash the potatoes.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Peel and dice potatoes into ½-inch pieces. Trim green beans. Peel garlic cloves. Place garlic in center of a small piece of foil; drizzle with oil and season with salt and pepper. Fold into a packet and place on a baking sheet. Roast on middle rack for 10 minutes.
2. Meanwhile, place potatoes in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain. Return potatoes to pot and cover. In a bowl, combine panko, half the Parmesan, 1 tablespoon oil, salt and pepper.
3. Pat trout dry and season with salt and pepper. Place skin-side down on a plate; drizzle skin with oil. Spread tops with half the mustard. Mound panko mixture on top, pressing to adhere. After garlic has roasted 10 minutes, remove sheet; add trout to one side (keep garlic packet). Toss green beans on empty side with oil, salt and pepper.
4. Roast until green beans are tender and trout is cooked through, 10-12 minutes. (For 4 servings, use two sheets: green beans on middle rack, trout and garlic on top rack.)
5. In a small bowl, combine half the vinegar, half the cream sauce, remaining mustard and 1 teaspoon sugar. Heat a small pan over medium; add sauce mixture. Cook, stirring, until thickened, 2-4 minutes. Remove from heat; stir in 1 tablespoon butter. Season with salt and pepper. Cover.
6. To the potatoes, add roasted garlic (from packet), remaining cream sauce, remaining Parmesan and 1 tablespoon butter. Mash until smooth, adding reserved cooking liquid as needed. Season with salt and pepper.
7. Divide trout, green beans and mashed potatoes among plates. Drizzle trout with creamy mustard sauce. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with other firm white fish like cod or tilapia. 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 dish dairy-free?

You can use dairy-free butter and omit the Parmesan cheese. The cream sauce base may contain dairy; check the label or substitute with a dairy-free alternative.