1. In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
2. In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
1. Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.
2. Dredge first first in the flour, shaking off any excess.
3. Dip fish into the egg mixture, allowing any excess to drip off.
4. Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
1. When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
2. Cook in the oven for 3 - 4 minutes, then carefully flip over.
3. Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
4. While fish cook, set up a cooling rack over a couple layers of paper towels.