Panko-Crusted Rainbow Trout

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.)

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).

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.