2 fish filets (I like to use tilapia, but cod, halibut, or any flaky, boneless white fish will do)
1/2 c. GF bread crumbs or crumbed chips/crackers/dried bread
1/2 tsp lemon pepper seasoning
dill (dried or fresh)
cracked black pepper
1/4 c. buttermilk
Preheat oven (I used my toaster oven) to 450 degrees F.
Sprinkle fish filets in black pepper (unless you're not a fan of pepper... you can also sprinkle with salt if you like.
Add the dill and lemon pepper to the crumbs. Put 1/3 of the crumbs in a shallow dish wide enough to lay a filets down without it being too big to lay flat. TIP: instead of GF breadcrumbs, use whatever chips or crackers you have on hand - put them through a blender to crumb them. This also reduces the need to add any salt.
Drench fish filets in the buttermilk (in a bowl). Then transfer the filets one at a time to a shallow dish containing 1/3 of the crumbs. Scatter some crumbs on top, shaking dish back and forth gently to coat the filets in the crumbs so they're "breaded."
Line a baking sheet with foil and spray the foil with nonstick spray. Place the filets next to each other on the baking sheet. Bake at 450 for 15-20 minutes, or until golden brown and crispy. You can also cook these the same way in a toaster oven, and can "toast" it at the end to crisp it up even more.
I serve these with tartar sauce - Trader Joe's makes a good one with jalapeno and dill mixed in and it's gluten-free, of course!
This recipe makes 2 filets - serves one if very hungry or two for a lighter meal.