• 1 lb whole piece of trout (alternatively, use 3 large trout filets)
• salt and pepper
• 1 tbsp dijon mustard

For the pistachio crust

• ½ cup shelled roasted pistachios
• 2 tbsp breadcrumbs
• zest from half a lemon
• ½ tbsp olive oil
• 4 leaves fresh mint

For the potatoes

• 1.5 lbs baby potatoes (if the potatoes are on the larger side, halve them)
• juice of 1 lemon
• ¼ cup olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 ½ tsp salt
• ½ tsp pepper

For the whipped feta

• 1 ½ cups feta cheese
• 3 tbsp lemon juice
• 1 tbsp olive oil
• zest of one lemon

Garnishes

• 2 mini cucumbers, sliced thin or shaved slices
• fresh minced mint
• chili flakes
• fresh lemon wedges