Crisp Panko Baked Fish
Source: Annie AKA Woodie (A chef in a lovely little restaurant in Cape May, NJ gave me this tip when I asked how his crumbs got so crisp and golden.)
Mix Panko crumbs with a little softened butter (definitely softened, not melted, and not too much butter, mostly crumbs), paprika (for color) and whatever herbs desired. Sprinkle on top of fish.
Bake at 400-425 on the top shelf in the oven til done, depending on how thick the fish is (about 10 minutes per inch of fish) It makes the crumbs crisp and golden.
For a "deviled" taste (tip from Ginger):
Paint the fish lightly first with a mixture of olive oil or melted butter, dijon mustard, worcestershire, cider vinegar and fresh lemon juice then put the Panko crumb mixture on top.