Step 1

HEAT OVEN TO 425F/217C. Line a rimmed baking sheet with parchment paper and place a grill/rack on top. Spray rack with cooking spray for easy clean up.

Step 2

TOAST BREADCRUMBS: Pan fry Panko crumbs with butter, lemon zest and Cajun seasoning over medium heat in a large pan for about 5 minutes or until golden brown, stirring occasionally. Be careful not to burn them. To toast crumbs in oven instead: place crumbs on pan and bake in heated oven for 5-7 minutes, shaking half way through, until golden brown.

Step 3

COAT FISH WITH MAYO, THEN PANKO: Stir mayo mixture ingredients together in a shallow dish and brush on fish in a thin layer on both sides. Sprinkle one side lightly with salt and pepper (skip if cajun seasoning is salty). Then dip pieces of fish in crumbs, patting to help adhere crumbs to fish. Place fish on the rack on top of baking sheet in a single layer. Sprinkle any remaining crumbs over fish.

Step 4

BAKE: Bake fish in middle rack of oven for 7-10 minutes, depending on thickness of fish. One inch (2.5cm) thick fish will take about 10 minutes. Half inch, about 7-8 minutes. An instant thermometer will read 135F/57C. The fish should flake easily and be slightly translucent (not dry). Serve with lemon wedges and your preferred dipping sauce (note 3).