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
6 ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
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.)
-
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.
