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Prepare the coating: In one bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, salt, and pepper. In another bowl, whisk together the eggs and Dijon mustard. Place the flour in a third bowl.
Coat the fish: Pat the fish fillets dry with paper towels. Dredge each fillet in the flour, shaking off any excess. Dip the fillets into the egg mixture, then coat them in the panko breadcrumb mixture, pressing gently to adhere the crumbs.
Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add the coated fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. The fish should be opaque and flake easily with a fork.
For the Lemon Dill Sauce:
Make the sauce: In a small bowl, combine the mayonnaise, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
Serve: Plate the crispy panko-crusted fish and drizzle with the lemon dill sauce. Serve with lemon wedges, and garnish with extra dill or parsley for a fresh touch. Pair with roasted vegetables, a side salad, or rice for a complete meal.
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