Instructions

• Preheat oven to 400°F. Position two racks: one in the middle and one in the upper-middle (you will use the upper-middle for broiling later).
• In a bowl, combine 1 cup panko breadcrumbs, 1–2 Tablespoons olive oil, 2 teaspoons lemon zest, ½ cup chopped flat-leaf parsley, 1 Tablespoon fresh dill, and 1 teaspoon Kosher salt. Stir until the breadcrumbs are evenly moistened.
• Line a baking sheet with parchment paper. Arrange 4 medium white fish fillets, skinless (or 8 small firm white fish fillets) in a single layer on the prepared sheet, leaving space between fillets.
• Evenly sprinkle the breadcrumb mixture over the top of each fillet and gently press the crumbs onto the fish so they adhere.
• Drizzle 2–3 Tablespoons lemon juice evenly over the breadcrumb-topped fillets.
• Place the baking sheet on the middle oven rack and bake for about 12–15 minutes, until the fish is opaque through the center and flakes easily with a fork.
• Switch the oven to broil. Move the baking sheet to the upper-middle rack and broil about 1 minute, watching closely, until the breadcrumbs are browned and crisp.
• Remove from oven and serve immediately with lemon wedges.