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.

Peel garlic. Peel and dice potatoes into 1⁄2-inch pieces. Trim green beans if neccessary.

Place garlic cloves in the 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).

• 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.

While potatoes cook, in a medium bowl, combine panko breadcrumbs, half the shredded parm (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper.

• 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.)

Evenly spread tops with a thin layer of half the mustard. Mound tops with panko mixture, pressing firmly to adhere.

• In a small bowl, combine half the vinegar, half the cream sauce base, remaining mustard, and 1 tsp sugar (all the vinegar and 2 tsp sugar for 4).

• Heat a small pan over medium heat. Add cream sauce mixture. Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Cover and set aside.

• 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.

While trout, green beans, and garlic cook. Heat a small pan over medium heat. Add cream sauce mixture. Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. Cover and set aside until ready to serve.