Being pescetarian, I eat fish at least once per week. This means I have to find ways to keep it interesting. Dijon garlic panko crusted trout is just the recipe to get you excited about fish again!
The fish bake in the oven, then you top them with super flavorful dijon and garlic panko crumbs. The panko browns under the broiler and gets insanely crispy!
I love to fly fish, so I always have some trout in the freezer. However, any fish would do for this recipe. Try salmon or perch instead!
I have found that leaving the skin on helps the fish to say moist when oven baked. The skin also adds more omega-3 fatty acids, boosting brain health!
Variations to the Dijon Garlic Panko Crusted Trout recipe:
- Use a quality mustard you know and like because the flavor will be strong in the finished product!
- You can use fresh herbs in place of the dried, doubling the quantity for fresh. I did not because I used 4 types of herbs, and keeping dry herbs on hand is much easier.
- If you choose a different type of fish, beware that thicker fillets may require more baking time!
Dijon Garlic Panko Crusted Trout
Prep time
Cook time
Total time
Dijon garlic panko crusted trout is just the recipe to get you excited about fish again! The fish bake in the oven, then you top them with super flavorful dijon and garlic panko crumbs. The panko browns under the broiler and gets insanely crispy!
Author: Alison's Allspice
Recipe type: Main
Cuisine: American
Serves: 2-4 servings
Ingredients
- 4 skin on trout fillets (about 1 lb)
- ¼ each: salt and pepper
Topping
- ¼ tsp each: dried thyme, dried parsley, and garlic powder
- pinch salt
- 1 TBS Dijon mustard
- ½ cup panko breadcrumbs
- 2 TBS avocado oil
Yogurt Sauce
- ½ cup whole milk yogurt
- 2 tsp red wine vinegar
- ½ tsp dried dill
- 1 garlic clove, pressed
Instructions
- Preheat oven to 450 F.
- Pat fish dry with a paper towel and place on a parchment lined baking sheet.
- Sprinkle fish with salt and pepper and bake in the preheated oven for 10 minutes.
- Meanwhile combine all ingredients for the topping in a medium bowl. Set aside.
- Combine all ingredients for the yogurt sauce in a small bowl and set aside.
- When you remove the fish from the oven, turn on the broiler.
- Top cooked fish with panko mixture, pressing to adhere.
- Cook under the broiler for 2 minutes, or until golden brown and crispy.
- Serve with the yogurt sauce.
Recipe inspired by Cooking Light.
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