Place the white fish fillets in a bowl and soak in lemon juice for 10 minutes. Remove, rinse lightly, and pat dry well.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.

In a bowl, combine the flour or panko crumbs with lemon pepper, onion powder, garlic powder, paprika, cayenne pepper, and Parmesan cheese, mixing until evenly blended. Pour the olive oil onto a flat plate.

Dip each piece of fish into the olive oil, then dredge well in the seasoned crumb mixture, coating both sides. Place the coated fish onto the prepared baking sheet. Pat on any extra coating if needed and lightly spray the tops with cooking spray.

Bake for 15 minutes. Remove from the oven, lightly spray again, sprinkle with a little more Parmesan cheese and fresh parsley, and return to the oven for an additional 10 minutes, until crisp and golden.

Serve warm with a crisp green garden salad and tartar or dill sauce on the side.