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
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!
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 2-4 servings
- Category: Main
- Cuisine: American
Ingredients
- 4 skin on trout fillets (about 1 lb)
- 1/4 each: salt and pepper
Topping
- 1/4 tsp each: dried thyme, dried parsley, and garlic powder
- pinch salt
- 1 TBS Dijon mustard
- 1/2 cup panko breadcrumbs
- 2 TBS avocado oil
Yogurt Sauce
- 1/2 cup whole milk yogurt
- 2 tsp red wine vinegar
- 1/2 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.
Will give this a try, for sure, since I’m trying to add more fish in my diet. I usually prefer fried fish, but hey…this is much healthier and it’s still crispy! That’s a win-win! 🙂 Pinned!
Thanks for the pin Angie! I hope you love the recipe!
Lovely recipe…craving some trout now 🙂
Thank you Zeba! Trout is one of my favorites!
Your Dijon Garlic Panko Crusted Trout will be delicious! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen
Thank you for hosting Miz Helen!
Lovely! I’m a sucker for any good seafood recipe, and this counts! Thanks for sharing at Fiesta Friday, and keep on cookin’!
I love seafood, too! Thank you!
I love fish too and I am always looking for new ways to serve it. I usually pan fry to get that crispy texture. I like the yogurt sauce…
I love to serve fish with something creamy! The dill in the yogurt sauce really compliments the fish too. Thanks Judith!