Panko-Crusted Rainbow Trout

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• cream sauce base
  ½ cup
• dijon mustard
  2 tbsp
• garlic
  1 head
• green beans
  1 lb
• panko breadcrumbs
  ¾ cup
• parmesan cheese
  ½ cup
• potatoes
  2 lb
• rainbow trout
  4 fillets
• salt
  1 tsp
• sugar
  1 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• small bowl
• potato masher

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
2. 

   2

   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 minutes . Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.

   potatoes: 2 lb
3. 

   3

   Pat rainbow trout dry with paper towels and season all over with salt and black pepper . Place on a plate; drizzle skin sides with cooking oil ; rub to coat. Arrange skin sides down on plate.

   rainbow trout: 4 fillets, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tbsp
4. 

   4

   In a small bowl , toss panko breadcrumbs with a drizzle of oil, salt, and pepper. Press onto trout fillets. Wrap garlic in foil with a drizzle of oil, salt, and pepper. Toss green beans with remaining oil, salt, and pepper. Place all on a baking sheet and bake until fish flakes and vegetables are tender ⏱️ 20 minutes .

   panko breadcrumbs: ¾ cup, garlic: 1 head, green beans: 1 lb
5. 

   5

   In a small bowl , combine half the white wine vinegar , half the cream sauce base , remaining dijon mustard , and 1 tsp sugar . Whisk until smooth.

   white wine vinegar: 2 tbsp, cream sauce base: ½ cup, dijon mustard: 2 tbsp, sugar: 1 tsp
6. 

   6

   To pot with potatoes, add roasted garlic with its oil, remaining cream sauce base, remaining parmesan cheese , and 1 tbsp butter . Mash with a potato masher until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

   parmesan cheese: ½ cup, butter: 2 tbsp
7. 

   7

   Divide trout, green beans, and mashed potatoes between plates. Drizzle trout with creamy mustard sauce and serve.