Note: Squid tends to curl up while baking, so I recommend using two oven racks. Place the squid on the first rack and use the second rack on top as a weight to keep them flat. Preheat the oven to 400°F (200°C) with convection if available.

Rinse the squid under cold running water. Remove the skin and head, discarding the eyes and beak. Scrub the tentacles well to remove any sand. Pull out the clear cartilage, detach the side fins, and use a knife or kitchen scissors to cut the squid open lengthwise like a book. (Tip: You can ask your fishmonger to do this for you to save time.)

Line one of the oven racks with parchment paper. Grate the zest of the organic lemon and set aside. In a bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined. This mixture will replace the egg usually used for cutlets.

Pour the breadcrumbs onto a flat plate. Dip the squid into the oil and lemon mixture, then coat it in breadcrumbs, pressing firmly so the coating sticks well. Do the same with the head and fins. Arrange everything on the parchment-lined rack. Drizzle with a little more oil, lemon juice, and the grated zest. Place the second rack on top and put in the oven.

Bake for 15 minutes at 400°F (200°C) with convection, then switch to broil at 430°F (220°C) for the last 5 minutes. Since ovens vary, watch closely during the final stage—the squid should be golden, not burnt. Let them cool slightly, then carefully lift off the top rack, making sure the coating stays on. Plate and enjoy!