Parmesan-Crusted Trout
with Scallion Mashed Sweet Potatoes & Green Beans Amandine
If you’re like us, you’ll sign up for just about anything Parmesan-crusted! Who can resist a tender, flaky trout fillet spread with savory garlic-Dijon sauce and coated in a panko-Parm-scallion crust that toasts to a crisp golden brown in the oven? Serve this formidable fish with two colorful sides: creamy scallion-studded mashed sweet potatoes and nutty green beans amandine, sautéed in butter until the almonds turn golden. This is one of our most sumptuous, bistro-worthy dinner ideas yet—yours for the taking any night of the week!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
2 unit
Scallions
6 ounce
Green Beans
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¼ cup
Panko Breadcrumbs
(Contains Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Steelhead Trout
(Contains Fish)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes 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, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
• While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Trim green beans if necessary. • In a small bowl, combine mayonnaise, mustard, half the garlic powder (you’ll use the rest in the next step), and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Transfer 2 TBSP sauce (4 TBSP for 4) to a separate small bowl; reserve for serving.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. • Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.
• Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with 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, 10-12 minutes.
• Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Remove from heat; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). Continue to stir until butter is melted and almonds are golden, 30-60 seconds. (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.
• While green beans cook, 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 (2 TBSP for 4 servings), 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.
• Divide trout, mashed sweet potatoes, and green beans between plates. Top trout with reserved sauce and serve.
Trout is fully cooked when internal temperature reaches 145°.
