Gluten-free bread, ground into bread crumbs and mixed with nuts, citrus zest, and a little olive oil, makes a fine topping for baked fish. Roasted at a high temperature, the baked fish emerges crisp and juicy. This is a great basic recipe to experiment with. I’ve used walnuts and hazelnuts in place of the almonds, and orange zest instead of lemon. Other good fish to try in this gluten-free recipe include arctic char, halibut, Pacific cod, tilapia, or trout. Serve with roasted broccoli. And don’t forget, when working with lemon, grate the zest first, then cut the fruit in half and squeeze the juice.– Kristine Kidd
LC Ingenious Use Of Gluten-Free Bread Note
This baked fish recipe is perhaps the most ingenious use of gluten-free bread that we’ve seen yet. It not only harnesses the dry, crumbly nature of many gluten-free breads by turning it into crumbs, it also offsets any potential lackluster taste by jumbling the bread crumbs with lemon zest and almonds. (Caveat: Not to knock gluten-free bread, as it’s come quite a long way in recent years, but we all know that there are some disappointing loaves out there. So when you encounter one, don’t begrudgingly shove it in your mouth and suffer in silence. Toss it in the freezer and save it for this.)
- Quick Glance
- 20 M
- 30 M
- Makes 4 servings
- Four 6-ounce fish fillets, such as cod, black cod, or wild salmon
- 1 tablespoon olive oil, plus more for the baking sheet and the fish
- 1 lemon (preferably organic), zest finely grated and remaining lemon halved crosswise
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard
- 2 slices bread (gluten-free, if desired)
- 1/2 cup whole almonds, preferably raw
- 4 scallions, finely chopped
- 1. Preheat the oven to 450°F (230°C). Lightly coat a rimmed baking sheet or large roasting pan with olive oil.
- 2. Place the fish on the baking sheet with the slightly curved side of the fillet facing up. Brush with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, then spread the mustard lightly over the fillets.
- 3. Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs. You should have 1/2 cup bread crumbs. Transfer to a small bowl. Grind the almonds coarsely in the processor and add to the bowl with the crumbs. Mix in the scallions, lemon zest (you should have about 4 loosely packed teaspoons), and 1 tablespoon oil. Season to taste with salt and pepper.
- 4. Just before baking, divide the bread crumb mixture among the fillets, pressing the mixture onto the top of each fillet. Bake until the fish is just springy to the touch and the bread crumbs begin to brown, about 10 minutes per inch of thickness (or less if your fish is thinner). Transfer the baked fish to plates and serve right away.
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