Panko-Crusted Rainbow Trout
with Roasted Garlic Mashed Potatoes, Green Beans & Creamy Mustard
- Wheat
- Milk
- Fish
Golden panko-crusted trout meets garlic mashed potatoes and roasted green beans in this restaurant-worthy dish. A velvety mustard sauce adds tangy richness while roasted garlic and Parmesan deliver aromatic, umami-packed flavor. This oven symphony transforms simple ingredients into a culinary masterpiece that'll make your taste buds dance!
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
8 ounce
Green Beans
4 ounce
Cream Sauce Base
(Contains: Milk)
5 teaspoon
White Wine Vinegar
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Rainbow Trout
(Contains: Fish)
4 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Peel garlic. Peel and dice potatoes into ½-inch pieces. Trim green beans if necessary.
-
Place garlic cloves in center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
-
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.
-
While potatoes cook, in a medium bowl, combine panko, half the Parmesan, 1 TBSP oil (2 TBSP for 4), salt, and pepper.
-
Pat trout* dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Arrange skin sides down on plate.
-
Evenly spread tops of fish with a thin layer of half the mustard. Mound with panko mixture, pressing firmly to adhere.
- Once garlic has roasted 10 minutes, remove sheet from oven; carefully add trout to one side (keep garlic packet on sheet).
- Toss green beans on empty side with a drizzle of oil, salt, and pepper. Return to middle rack; roast until veggies are tender and trout is browned and cooked through, 10-12 minutes. (For 4, toss green beans on a second sheet; roast green beans on middle rack and trout and garlic on top rack.)
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In a small bowl, combine half the vinegar, half the cream sauce, remaining mustard, and 1 tsp sugar (all the vinegar and 2 tsp sugar for 4).
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Heat a small pan over medium. Add cream sauce mixture. Cook, stirring occasionally, until thickened, 2-4 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Cover.
-
To pot with potatoes, add roasted garlic with its oil, remaining cream sauce base, remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
-
Divide trout, green beans, and mashed potatoes between plates. Drizzle trout with creamy mustard sauce and serve. TIP: If sauce has thickened too much, add a splash of water and stir to thin.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the trout's mild, fresh taste and the delicious mustard sauce, though some found it too tangy 🐟
- Ease of prep: Several found it time-consuming or complicated; consider simplifying steps for quicker preparation
- Suggestions: Try sautéing green beans instead of roasting; watch garlic closely to prevent burning
- Portions: Some wanted more fish or green beans; consider increasing these for a more satisfying meal
- Texture: The panko crust added a nice crunch, but a few found it too thick — use a lighter coating
Reviews from our home cooks
The most delicious meal yet from Hello Fresh. The trout didn't taste fishy and the panko breading had a nice crunch and wasn't soggy at all. The mustard cream sauce took it to the next level. I will put this on repeat every time!
We loved this meal! The sauce was different in the best way, and it was so easy to make. This dinner was a total hit. We can't wait to order it again!
Fire💥 trout was fresh. Veggies fresh. Clean!!! Exact, no waste. Recipe taught me new techniques. I loved it. 9.5/10. .5 docked bc mashed potatoes were better in another meal. But A1
This was a great dish, the flavor was well rounded. Cooking was easy. The only thing, it would be better if had another couple ounces of the fish.
Fish was very good. Green beans felt undercooked though. I should have boiled them first for a little bit before roasting them. Mustard sauce was very tasty.
Accidentally burned the skin of the trout to my pan when baking but otherwise a very thorough and easy to follow recipe!
A bit time consuming but delicious. Would like the green beans to come with the ends snipped already
Although the sauce we were supposed to make seemed to congeal, the rest of the meal was fantastic! No sauce needed.
Always appreciate options for baking fish rather than sauté or fry options. Very tasty.
I did not care for the cream sauce. I've made mashed potatoes many times and it didn't need that. The trout was tasty, I was wary of spreading the mustard but it turned out flavorful. The green beans were tasty even with just salt and pepper as seasoning.
