Baked Fish with Lemon Bread Crumbs

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.

Four fillets of baked fish with almonds, lemon, and bread crumbs on a rimmed baking sheet.

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 Lemon Bread Crumbs

  • Quick Glance
  • (3)
  • 20 M
  • 30 M
  • Makes 4 servings
5/5 - 3 reviews
Print RecipeBuy the Williams-Sonoma Weeknight Gluten Free cookbook

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Ingredients


Directions

Preheat the oven to 450°F (230°C). Lightly slick a rimmed baking sheet or large roasting pan with olive oil.

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.

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.

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.

Print RecipeBuy the Williams-Sonoma Weeknight Gluten Free cookbook

Want it? Click it.

    Variations

    • 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.

    Recipe Testers' Reviews

    This baked fish with lemon and bread crumbs recipe is simple, easy, and gluten-free for those who need it to be. It makes a delicious weeknight meal or a grand weekend eat. It’s absolutely stunning when presented at the table, and even more divine when you sink your teeth into it. I used wild salmon fillets, followed the recipe exactly, and after 10 minutes of cooking I had a great dish. I served it with a green salad with a ginger lemon dressing and some roasted new potatoes. This recipe is a blueprint for amazing variations and I cannot wait to add my twists to it. I served it with Kim Crawford sauvignon blanc.

    Simple ingredients combine to make a memorable dish. That’s how I feel about this baked fish recipe. My only problem with it was that 2 slices bread equaled 1 1/2 cups crumbs, and I only needed 1/2 cup. It also took 2 lemons to get enough zest. I used a coarsely ground Dijon mustard but next time I’ll try a smooth mustard. The end result was a very flavorful, flaky fish that everyone liked. I can’t wait to try different nut and citrus zest combinations.

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    Comments

    1. Amazing every time and a real star dish with my son. Making it again as I type this. Nice side of red cabbage coleslaw and home made wedges to go with it.

    2. I have now made this recipe several times, using cod, halibut and even catfish – the only fish my husband will eat – I ask for thicker cuts. It is the best recipe ever! Healthier and better tasting than fried because you always get a delicious crunchy crust as opposed to the sometimes soggy things that happens when frying. I use my Cruisenart Mini-Food Processor (the homemade breadcrumbs are a must) so the clean up is minimal. You all rock!!

    3. So delicious and so simple, it barely qualifies as cooking! I used sourdough bread for the crumbs and a lime because that’s what I had. Worked perfectly with ling cod and I suspect most fish would be just fine.

      I have lots of the crumb mixture stashed in the refrigerator; just another reason to make this again very soon. I’m looking forward to trying it with hazelnuts

      Thanks for this gem of a recipe!

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