I've been making this crispy baked fish for years, and it never fails to deliver that satisfying crunch we all crave without any of the mess of frying. The secret is in the coating technique and getting your oven hot enough to really crisp up that panko topping. This recipe came about when I was looking for a way to make fish that would please both the kids and adults at our Shabbat table. The combination of matzo meal and panko creates the most incredible texture. You get that traditional Jewish coating from the matzo meal, but the panko adds serious crispiness that stays put even after sitting for a few minutes. What really makes this version work is the double coating method. First, you dredge the fillets in seasoned flour, then egg, then the matzo meal and panko mixture. The flour helps everything stick better, and trust me, it makes all the difference. I also brush the tops with a little olive oil before baking, which helps achieve that golden brown color. This fish pairs beautifully with roasted vegetables or a simple salad. I often serve it alongside my honey glazed carrots or some lemony roasted potatoes. The lemon juice brightens everything up and cuts through the richness of the coating perfectly.