Parmesan-Crusted Trout
with Scallion Mashed Sweet Potatoes & Green Beans Amandine
- Eggs
- Wheat
- Milk
- Fish
- Tree Nuts
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!
Ingredients
2 unit
Sweet Potatoes
2 unit
Scallions
6 ounce
Green Beans
2 tablespoon
Mayonnaise
(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
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Parmesan crust on the trout, finding it delicious and restaurant-quality; some found the fish too fishy.
- Ease of prep: Several noted longer prep time than expected, especially for peeling and cutting the sweet potatoes.
- Suggestions: Consider roasting sweet potatoes instead of mashing; cook green beans longer for better texture.
- Portions: Some felt the sweet potato portions were too small; a few wanted more sauce for the fish.
- Leftovers: The trout keeps well; some enjoyed having extra mashed sweet potatoes for another meal.
Reviews from our home cooks
This was a nice meal. My husband is not quite sure of the mashed sweet potatoes. He said they tasted funny; I liked them. I leave the skin on, perhaps that's what he didn't like. Made a mistake preparing the trout. I placed the Parmesan crumbs on-top of the trout and popped in the oven. I realized that I forgot the mustard mixture. Pulled the trout out of the oven, spread the mustard mixture over the Parmesan crumbs and slide pan back in the oven. Tasted fine, but I would like to get it right the next time.
The real star of this dish is the texture! Crunchy green scallions, panko, green beans complimented by smooth, creamy sweet potatoes and crunchy, flavorful trout.
Love the quality and firmness of the trout. The parmesan crust is a tasty addition, and the sweet potatoes are a nice contrast. Also like the almonds with the green beans.
The trout was exceptional and love the green beans prepared this way with almonds. I've never been a fan of the way these sweet potatoes are prepared with the sour cream so we just baked them and added butter and sugar/cinnamon to them.
Recipe included sugar. I substituted raw honey. Made me feel better even though it didn't change the taste. The trout was delicious and the mashed sweet potatoes and fresh green beans were marvelous. A Hall of Fame meal.
The mashed sweet potatoes are delicious! The trout is tender and flavorful! Green beans need to be cooked longer than the recipe states. There are bones in the trout.
My husband's new favorite. Who knew trout was such a great fish? The panko crust is amazing! Tip: use the white part of the scallions in the green beans!
This was my first taste of trout and it was outstanding! The recipe is well written and easy to follow. I also like the portions. I have a tendency to over eat so having the appropriate portions is a bonus!
Wonderful! The crust on the trout is delicious. I am not a person that likes my fish too fishy, this topping tones down the strength of the fish. Perfect!
Trout is a good specialty protein, and I like the sweet potatoes and green bean combo. If I made this again, I would cut way back on the fats recommended. Everything tasted great, but was very rich. I chose fish as a healthier option but all the butter and oil cancelled that out.
