1-First Step: Preheat your grill/broiler on high. Line up your ingredients and set up a baking tray if you plan to transfer the fish before finishing.

2-Second Step: Mix all crumb ingredients together well: panko, optional parsley, finely grated parmesan, minced garlic, olive oil, and a pinch of salt.

3-Third Step: Season both sides of the fish fillets with salt and pepper. Spread dijon mustard on the top of each fillet only (you can substitute mayo if you prefer).

4-Fourth Step: Press the mustard-coated side of the fish into the crumb mixture firmly so the crumb sticks well. Then spray the crumb with olive oil spray for extra golden color.

5-Fifth Step: Drizzle 1/2 tbsp oil in a skillet and preheat it over high heat.

6-Sixth Step: Once the skillet is hot, place the fillets in the skillet. Put them under the grill/broiler about 5 inches from the heat. Cook for 5 to 6 minutes until the crumb is golden and the fish is cooked, turning as needed.

7-Seventh Step: Check doneness using the “flake test.” Fish should flake easily when done. For safety, aim for about 60°C/140°F internal temperature.

8-Final Step: Serve immediately with lemon wedges. The lemon brightens the parmesan garlic crumb and makes each bite taste fresh.