Directions

1. Preheat oven to 425°F. Line a baking sheet with foil; lightly coat foil with gluten-free nonstick cooking spray.* In a small dry skillet cook breadcrumbs over medium heat until just toasted.
2. In a small bowl combine breadcrumbs, garlic, olives, paprika, parsley, oregano, pepper, and half the lemon zest. Set aside.
3. Place fillets on baking sheet and drizzle with lemon juice. In a small bowl combine mustard and mayonnaise; brush on fillets. Lightly coat the top of each fillet with breadcrumb mixture.
4. Place baking sheet in oven. Bake 12 to 15 minutes or until fish flakes easily with a fork. Sprinkle with remaining lemon zest, and serve.