Dijon-Crusted Steelhead Trout
with Rosemary Fingerling Potatoes & Green Beans Amandine
- Fish
- Eggs
- Milk
- Wheat
- Tree Nuts
Golden Dijon-crusted trout with buttery panko meets crispy herb-roasted fingerling potatoes and green beans with toasted almonds in this quick yet elegant sheet pan dinner (hello, easy cleanup!). It features a creamy Dijon sauce that brings all the flavors together in one delicious, easy meal that’s sure to impress!
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
½ unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
¼ ounce
Rosemary
12 ounce
Fingerling Potatoes
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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.
-
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).
-
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.
-
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.
-
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.
-
Divide trout, potatoes, and green beans between plates. Serve with remaining Dijon mayo and any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the meal bland, while others enjoyed the Dijon-crusted fish and mustard sauce.
- Ease of prep: Instructions could be clearer, especially regarding sauce usage and cooking times.
- Suggestions: Consider adjusting oven temperature and rack position to prevent burning; watch fish closely while cooking.
- Portions: A few noted smaller fish portions; you may want to add extra sides if very hungry.
