Dijon-Crusted Steelhead Trout

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  1 tbsp
• dijon mustard
  4 tsp
• fingerling potatoes
  24 oz
• fry seasoning
  2 tbsp
• garlic herb butter
  4 tbsp
• green beans
  12 oz
• lemon
  1 unit
• mayonnaise
  1/2 c
• panko breadcrumbs
  ½ cup
• paper towels
• plastic wrap
• rosemary
  ½ ounce
• salt
  1 tsp
• slice almonds
  2 oz
• steelhead
• steelhead trout
  20 oz
• water
  ½ cup

🍳 Cookware

• small bowl
• baking
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Halve fingerling potatoes lengthwise. Strip rosemary leaves from stems; finely chop leaves until you have 1 teaspoon (2 teaspoons for 4 servings). Trim green beans if necessary. Quarter lemon .

   fingerling potatoes: 24 oz, rosemary: ½ ounce, green beans: 12 oz, lemon: 1 unit
3. 

   3

   In a small bowl , combine dijon mustard and mayonnaise . Reserve 2 teaspoons (4 teaspoons for 4 servings) for Step 3; transfer remainder to a separate small bowl and set aside for serving.

   dijon mustard: 4 tsp, mayonnaise: 1/2 c
4. 

   4

   Toss fingerling potatoes on one side of a baking sheet with a large drizzle of cooking oil , chopped rosemary, half the fry seasoning (you'll use the rest in the next step), salt , and black pepper . For 4 servings, spread out across entire sheet. Roast on top rack for ⏱️ 10 minutes ; you'll add more to the sheet then.

   fingerling potatoes, cooking oil: 1 tbsp, fry seasoning: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Meanwhile, place butter in a small microwave-safe bowl (1 tablespoon for the base recipe; 2 tablespoons for 4 servings). Microwave until melted, ⏱️ 30 seconds . Stir in panko breadcrumbs and a pinch of salt and pepper. Pat steelhead trout dry with paper towels ; season all over with remaining fry seasoning , salt, and pepper. Drizzle skin sides with cooking oil ; rub to coat. Spread flesh sides with reserved Dijon mayo; mound with panko mixture, pressing firmly to adhere.

   butter: 2 tbsp, panko breadcrumbs: ½ cup, steelhead trout: 20 oz, paper towels, fry seasoning, cooking oil
6. 

   6

   Once potatoes have roasted ⏱️ 10 minutes , remove sheet from oven. Carefully add trout, skin sides down, to the opposite side of the sheet. For 4 servings, transfer sheet with potatoes to middle rack; place trout on a second baking sheet and roast on top rack. Return sheet to top rack and roast until potatoes are tender and the trout is cooked through, 10 to 12 minutes.
7. 7

   Place green beans in a medium microwave-safe bowl. Cover with plastic wrap and microwave for ⏱️ 1 minute . Meanwhile, heat a large pan over medium-high heat. Add slice almonds ; toast, stirring frequently, until golden brown, 1 to 2 minutes. Add garlic herb butter and water to pan; bring to a simmer. Add green beans and toss to coat in sauce. Cook until sauce has thickened and is smooth, 1 to 2 minutes. Remove from heat; stir in juice from one lemon wedge (two wedges for 4 servings). Season with salt and black pepper .

   green beans, plastic wrap, slice almonds: 2 oz, garlic herb butter: 4 tbsp, water: ½ cup, salt, black pepper
8. 8

   Divide steelhead trout, potatoes, and green beans between plates. Serve with remaining Dijon sauce and any remaining lemon wedges on the side.

   steelhead