Ingredients:
-
1 cup gluten-free plain bread crumbs (purchased or made from well-toasted gluten-free bread blended in a powerful blender with salt, pepper, oregano, and some Old Bay Seasoning) - 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 cup soy milk or rice milk
- 4 flounder, fluke, or sole fillets (or substitute skinless fillets of any flat, mild white fish), cut
- into fingers
- Olive oil spray
- Lemon wedges for serving
Directions:
- Preheat the oven to 450ºF and set on convection, if available.
- Line a baking sheet with parchment paper and set it aside.
- Whisk together the bread crumbs, oregano, garlic, and salt.
- Coat the fish fingers with the soy or rice milk, then dredge them in the bread crumb mixture, tapping off any excess.
- Lay the fish fingers on the prepared baking sheet. Spray lightly with olive oil spray, turn fish fingers, and lightly spray the other side.
- Bake for 8 minutes, then turn your oven to broil and broil for 1 or 2 minutes, just to get the fish fingers nice and brown. (If you don’t have a broiler, just bake them for 10 minutes total.)
- Serve immediately with lemon.
Recipe from It’s All Good by Gwyneth Paltrow. Copyright © 2013 by Gwyneth Paltrow. Used with permission by Grand Central Publishing. All rights reserved.
