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!
- 4 skin on trout fillets (about 1 lb)
- ¼ each: salt and pepper
- ¼ tsp each: dried thyme, dried parsley, and garlic powder
- pinch salt
- 1 TBS Dijon mustard
- ½ cup panko breadcrumbs
- 2 TBS avocado oil
- ½ cup whole milk yogurt
- 2 tsp red wine vinegar
- ½ tsp dried dill
- 1 garlic clove, pressed
- 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.