Pepita-Crusted Steelhead Trout with Harissa Sweet Potatoes and Tomato-Feta Salad

This pepita-crusted steelhead trout is a crunchy, nutty delight that comes together in under 40 minutes. The fish is topped with a garlicky pepita-panko crust, roasted alongside harissa-spiced sweet potato rounds and served with a refreshing tomato-feta salad. A creamy, spicy-sweet sauce made with red pepper jam and harissa adds the perfect finishing touch.

It’s a balanced meal that feels special enough for company but simple enough for a weeknight. The combination of textures and flavors-crunchy crust, tender fish, smoky sweet potatoes and bright salad-will make this a new favorite.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.188 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.18 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Slice sweet potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Finely chop pepitas (or crush in bag with a heavy pan). Quarter lemon.
2. Toss sweet potatoes on a lightly oiled baking sheet with a drizzle of olive oil, half the oregano, ½ tsp harissa powder (¾ tsp for 4) and a pinch of salt and pepper. Roast on top rack for 12 minutes.
3. While sweet potatoes roast, place garlic and 1½ Tbsp butter (3 Tbsp for 4) in a medium microwave-safe bowl. Microwave until melted, 30-45 seconds. Let cool slightly, then stir in pepitas, remaining oregano, 3 Tbsp panko (6 Tbsp for 4) and a pinch of salt and pepper. In a small bowl, combine mayonnaise, half the jam, ¼ tsp harissa powder (½ tsp for 4) and a squeeze of lemon juice. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
4. Pat trout dry with paper towels and season all over with salt and pepper. Drizzle skin sides with oil; rub to coat. After sweet potatoes have roasted 12 minutes, remove sheet from oven. Push sweet potatoes to one side; place trout skin side down on empty side. (For 4 servings, transfer sweet potatoes to middle rack; add trout to a second sheet and roast on top rack.) Spread tops of trout with a thin layer of mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly. Roast on top rack until crust is golden and trout is cooked through, 10-12 minutes.
5. Meanwhile, in a second small bowl, whisk together remaining jam, 1½ Tbsp olive oil (3 Tbsp for 4), juice from one lemon wedge (two for 4) and a pinch of salt and pepper. Halve tomatoes lengthwise. In a large bowl, toss mixed greens, feta and tomatoes with as much dressing as desired. Season with salt and pepper if needed.
6. Divide trout, sweet potatoes and salad between plates. Drizzle trout with sauce. Serve with remaining lemon wedges and extra sauce on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

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

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative and omit the feta cheese or use a vegan feta.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish and sweet potatoes in the oven to maintain crispiness.