Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. If you have an oven-safe wire rack, place it on top of the parchment-lined baking sheet to allow for crispier bottoms.

Pat the haddock fillets very dry with paper towels. Season both sides evenly with salt and black pepper.

In a shallow dish, place the all-purpose flour.

In a second shallow dish, whisk together the eggs and milk until well combined.

In a third shallow dish, combine the Panko breadcrumbs, garlic powder, onion powder, smoked paprika, dried dill (if using), and cayenne pepper (if using). Mix well to distribute the spices evenly.

Take one haddock fillet at a time. First, dredge it thoroughly in the flour, shaking off any excess.

Next, dip the floured fillet into the egg wash, ensuring it's fully coated, then let any excess egg drip off.

Finally, press the fillet firmly into the seasoned Panko breadcrumbs, ensuring both sides are thoroughly coated. Gently pat the breadcrumbs onto the fish to help them adhere.

Place the breaded haddock fillets on the prepared baking sheet (or on the wire rack). Drizzle or lightly spray each fillet with about 1 tablespoon of olive oil (or brush with melted butter) on both sides. This helps with browning and crispiness.

Bake for 15-20 minutes, or until the fish is opaque and flaky when tested with a fork, and the breading is golden brown and crispy. The internal temperature should reach 145°F (63°C). Cooking time may vary depending on the thickness of your fillets.

Remove from oven. Garnish with freshly chopped parsley and serve immediately with lemon wedges.