Roasted Fish with Lemon-Almond Bread Crumbs
Gluten-free bread, ground into crumbs and mixed with nuts, citrus zest and a little olive oil, makes a fine topping for fish. Roasted at a high temperature, it emerges crisp and juicy. Serve with roasted broccoli.
Ingredients
- Gluten-free olive oil spray
- 4 fish fillets, such as black cod or wild salmon, each about 6 oz.
(185 g) - 1 Tbs. olive oil, plus more for brushing
- 1 lemon, halved crosswise
- Kosher salt and freshly ground pepper, to taste
- 1 tsp. gluten-free Dijon mustard, or as needed
- 2 slices gluten-free bread
- 1/2 cup (2 1/2 oz./75 g) whole almonds
- 4 green onions, finely chopped
- 4 tsp. finely grated lemon zest
Directions
Preheat an oven to 450°F (230°C). Spray a rimmed baking sheet with olive oil spray.
Place the fish, skin side down, on the pan. Brush with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, and spread the mustard lightly over the fillets.
Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs. Transfer 1/2 cup (1 oz./30 g) of the bread crumbs to a small bowl. Grind the almonds coarsely in the processor and add to the bowl with the crumbs. Stir in the green onions, lemon zest and the 1 Tbs. olive oil, and season with salt and pepper.
Just before baking, divide the bread crumb mixture among the fillets, pressing it onto the top of each piece. Transfer to the oven and cook until the fish is just springy to the touch and the bread crumbs start to brown, about 10 minutes, depending on the thickness of the fish. Transfer the fish to plates and serve immediately. Serves 4.
Cook’s note: When working with lemons, grate the zest first, then cut the fruit in half and squeeze the juice.
Variations: This is a great basic recipe to experiment with. Try walnuts or hazelnuts in place of the almonds, and orange zest instead of lemon. Other good fish to try include Arctic char, halibut, pacific cod, tilapia or trout. The bread-crumb topping is excellent on chicken, too.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).