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.
Gluten-free olive oil spray
Fish fillets, such as black cod or wild salmon, 4 (about 6 oz/185 g each)
Olive oil, 1tablespoon, plus more as needed
Lemon, 1, halved crosswise
Kosher salt and freshly ground pepper
Gluten-free Dijon mustard, about 1teaspoon
Gluten-free bread, 2slices
Whole almonds, ½cup (2½oz/75g)
Green onions, 4, finely chopped
Lemon zest, 4teaspoons finely grated
Preheat the 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 then 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 ½ cup (1 oz/30 g) of the bread crumbs to a small bowl. Grind the almonds coarsely in the processor; add to the bowl with the crumbs. Mix in the green onions, lemon zest, and 1 tablespoon oil. Season to taste with salt and pepper.
Just before baking, divide the bread crumb mixture among the fillets, pressing onto the top of each piece. Bake 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 right away.