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1.
Tear or chop bread into crumbs and put in a bowl. Preheat
oven to 450°F. Peel zest from lemon and mince; squeeze
juice from lemon. Add 1 Tbsp. lemon zest, garlic, parsley
and shallots to bread crumbs and stir. Drizzle with oil and
stir to thoroughly combine; season with salt and pepper.
2.
Rinse fish and pat dry; arrange pieces in a single layer on
lightly oiled baking pan. Pour lemon over fish, then top with
gremolata mixture.
3.
Bake fish until it is opaque through center, about 10 minutes
for fish 1 inch thick. Garnish with remaining lemon zest.
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