Parmesan-Crusted Trout

🥘 Ingredients

• black pepper
• butter
  6 tbsp
• cooking oil
  2 tsp
• dijon mustard
  4 tsp
• garlic powder
  2 tsp
• mayonnaise
  4 tbsp
• panko breadcrumbs
  ½ cup
• paper towels
• parmesan cheese
  6 tbsp
• pattypan squash (lengthwise)
  1 lb
• salt
• scallions (greens only; save whites for another use)
  4 unit
• sliced almonds
  1 oz
• sour cream
  3 tbsp
• steelhead trout
  20 oz
• sugar
  1 tsp
• sweet potato (diced)
  4 unit

🍳 Cookware

• medium pot
• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. **Wash and dry produce.** Peel and dice sweet potato 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, ⏱️ 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.

   sweet potato: 4 unit (diced)
2. 

   2

   While sweet potatoes cook, trim and finely chop scallions . Quarter pattypan squash . In a small bowl , combine mayonnaise , dijon mustard , half the garlic powder , and ½ tsp sugar . Season with salt and black pepper . Transfer 2 TBSP sauce to a separate small bowl; reserve for serving.

   scallions: 4 unit (greens only; save whites for another use), pattypan squash: 1 lb (lengthwise), mayonnaise: 4 tbsp, dijon mustard: 4 tsp, garlic powder: 2 tsp, sugar: 1 tsp, salt, black pepper
3. 

   3

   Melt 1 TBSP butter in a large pan over medium-high heat. Add panko breadcrumbs and toast, stirring, until golden and fragrant, ⏱️ 3 minutes . Turn off heat; transfer to a shallow dish and stir in parmesan cheese , half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.

   butter: 6 tbsp, panko breadcrumbs: ½ cup, parmesan cheese: 6 tbsp
4. 

   4

   Pat steelhead trout dry with paper towels ; season with salt and pepper. Drizzle skin sides with cooking 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, ⏱️ 12 minutes .

   steelhead trout: 20 oz, paper towels, cooking oil: 2 tsp
5. 

   5

   Meanwhile, heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pattypan squash to hot pan. Cook ⏱️ 5 minutes , or until squash is lightly browned and tender, stirring occasionally. Remove from heat; stir in sliced almonds and 1 TBSP butter. Continue to stir until butter is melted and almonds are golden, ⏱️ 60 seconds . (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.

   sliced almonds: 1 oz
6. 

   6

   While squash cooks, 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, 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.

   sour cream: 3 tbsp
7. 

   7

   Divide trout, mashed sweet potatoes, and pattypan squash between plates. Top trout with reserved sauce and serve.