Baked fish is boring, yes? No. Not this lovely little weeknight number with bread crumbs that proves just how spectacularly tender and tasty baked fish can be.
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 texture of many gluten-free breads as a good thing 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.) Originally published September 3, 2013. –Renee Schettler Rossi
Baked Fish with Bread Crumbs Recipe
- Quick Glance
- 20 M
- 30 M
- Makes 4 servings
- 1 tablespoon olive oil, plus more for the baking sheet and the fish
- 2 slices bread (gluten-free, if desired)
- 1/2 cup whole almonds, preferably raw
- 4 scallions, finely chopped
- 1 lemon (preferably organic), zest finely grated and remaining lemon halved crosswise
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon or whole grain mustard
- Four 6-ounce fish fillets, such as Pacific cod, wild salmon, tilapia, arctic char, black cod, or trout
- 1. Preheat the oven to 450°F (230°C). Lightly slick a rimmed baking sheet or large roasting pan with olive oil.
- 2. Tear the bread into roughly 1-inch chunks, toss in a food processor, and grind until fine crumbs form. You should have about 1/2 cup bread crumbs. Transfer to a small bowl. Toss the almonds coarsely in the processor and process until finely ground. Add to the bowl with the bread 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.
- 3. Place the fish on the baking sheet, arranging it with the slightly curved side of the fillet facing up. Brush the fish 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.
- 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 springy to the touch and the bread crumbs begin to brown, about 10 minutes per inch of thickness (obviously this will take less than 10 minutes if your fish fillet is thinner than an inch). Transfer the baked fish to plates and serve right away.
- Swap walnuts or hazelnuts for the almonds.
- Try orange zest in lieu of lemon zest.
- Use any fish you fancy, whether sea bass or catfish or halibut or…well, you get the idea.