Our PlansGift CardsHelloFresh for Teams
Parmesan-Crusted Trout
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Parmesan-Crusted Trout

Parmesan-Crusted Trout

with Scallion Mashed Sweet Potatoes & Green Beans Amandine

If you’re like us, you’ll sign up for just about anything Parmesan-crusted! Who can resist a tender, flaky trout fillet spread with savory garlic-Dijon sauce and coated in a panko-Parm-scallion crust that toasts to a crisp golden brown in the oven? Serve this formidable fish with two colorful sides: creamy scallion-studded mashed sweet potatoes and nutty green beans amandine, sautéed in butter until the almonds turn golden. This is one of our most sumptuous, bistro-worthy dinner ideas yet—yours for the taking any night of the week!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

2 unit


6 ounce

Green Beans

2 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

1 teaspoon

Garlic Powder

¼ cup

Panko Breadcrumbs

(Contains Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Steelhead Trout

(Contains Fish)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



½ teaspoon


2 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories940 kcal
Fat64 g
Saturated Fat22 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber9 g
Protein40 g
Cholesterol155 mg
Sodium650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Large Pan
Paper Towel
Baking Sheet
Potato Masher


Cook Sweet Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into ½-inch pieces; transfer to 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 sweet potato cooking liquid, then drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.

Prep & Make Sauce

• While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Trim green beans if necessary. • In a small bowl, combine mayonnaise, mustard, half the garlic powder (you’ll use the rest in the next step), and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Transfer 2 TBSP sauce (4 TBSP for 4) to a separate small bowl; reserve for serving.

Make Crust

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. • Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.

Roast Trout

• Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Place trout, skin sides down, on a baking sheet. (TIP: Line with aluminum foil first for easy cleanup.) Evenly spread tops with 1 tsp sauce each; mound with panko mixture, pressing firmly to adhere. • Roast on top rack until trout is cooked through and cheese melts, 10-12 minutes.

Cook Green Beans

• Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Remove from heat; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). Continue to stir until butter is melted and almonds are golden, 30-60 seconds. (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.

Finish Sauce & Potatoes

• While green beans cook, to bowl with reserved sauce, add water 1 tsp at a time until mixture reaches a drizzling consistency. • To pot with sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed. • Stir in remaining scallion greens; taste and season with salt and pepper.


• Divide trout, mashed sweet potatoes, and green beans between plates. Top trout with reserved sauce and serve.

Trout is fully cooked when internal temperature reaches 145°.

Meal right image

Explore Similar Recipes

Meal left image