---
title: Panko-Crusted Rainbow Trout
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/panko-crusted-rainbow-trout-68d57c88681e58ed6e5afc21
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
  - Fish
tags: []
rating: 4.5
rating_count: 599
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: The trout is mild and fresh with delicious panko crust; some found it bland and suggest the mustard sauce adds great richness.
  - theme: Ease of prep
    text: Many found this time-consuming with multiple steps, taking longer than the 35-minute estimate but worth the effort.
nutrition:
  calories: 860
  protein: 41
  fat: 49
  saturated fat: 21
  carbohydrates: 61
  sugar: 11
  fiber: 7
  cholesterol: 170
  sodium: 800
  trans fat: 1
  potassium: 1570
  calcium: 330
  iron: 2.7
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Trout/panko-crusted-rainbow-trout.avif"
---
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Peel @garlic{4%clove}. Peel and dice @potatoes{24%oz} into ½-inch pieces. Trim @green beans{16%oz} if necessary. Place garlic cloves in center of a small piece of foil; drizzle with @cooking oil{3%tsp} and season with @salt{1%tsp} and @black pepper{1%tsp}. 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).

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} to ~{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 breadcrumbs{1%cup}, @parmesan cheese{3%tbsp}(half), @cooking oil{1%tbsp}, salt, and pepper.

Pat @rainbow trout{20%oz} 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 @dijon mustard{2%tsp}(half). Mound with panko mixture, pressing firmly to adhere.

In a #small bowl{}, combine @white wine vinegar{2.5%tsp}(half), @cream sauce base{4%oz}(half), remaining Dijon mustard, and @sugar{1%tsp}. (All the vinegar and 2 tsp sugar for 4.) Heat a #small pan{} over medium. Add cream sauce mixture. Cook, stirring occasionally, until thickened, ~{2-4%minutes}. Remove from heat; stir in @butter{1%tbsp}. (2 tbsp for 4.) Season with salt and pepper. Cover.

To pot with potatoes, add roasted garlic with its oil, remaining @cream sauce base{4%oz}, remaining @parmesan cheese{3%tbsp}, and @butter{1%tbsp}. (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.

Divide rainbow trout, green beans, and mashed potatoes between plates. Drizzle trout with creamy mustard sauce and serve. TIP: If sauce has thickened too much, add a splash of water and stir to thin.