Line a rimmed baking sheet with aluminum foil. Place wire rack on foil. Spray with nonstick cooking spray. Heat the oven to 425°.

Sprinkle the fish pieces all over with salt and pepper. Set aside

In a wide bowl, combine the panko crumbs and the parsley.

Put the flour in a shallow, wide bowl.

In another wide bowl, whisk the eggs or egg substitute with the mayonnaise and Cajun seasonings.

Dip a fish piece in the flour, coating well. Dip in the egg mixture, then coat with the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fish.

Arrange the fish on prepared baking rack. Spray tops of fish with olive oil

Bake for about 16 to 20 minutes, or until fish is 145 degrees and flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or thick fillets.

Serve with lemon wedges and tartar sauce or remoulade sauce.

Serves 4

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