Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Lightly spray or brush the parchment paper with a tiny bit of olive oil.

Pat the haddock fillets very dry with paper towels. This is a crucial step for achieving a crispy coating, as excess moisture can make the fish steam rather than crisp.

In a shallow dish or pie plate, combine the Panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, onion powder, dried dill (if using), salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

In a small separate bowl, whisk together the olive oil (or melted butter) and Dijon mustard until well combined. This mixture will act as the binding agent for your crispy coating.

One by one, brush each side of a haddock fillet generously with the olive oil and Dijon mixture. Then, place the fillet into the Panko breadcrumb mixture, pressing gently to ensure the coating adheres firmly to all sides. Repeat with the second fillet.

Carefully transfer the coated haddock fillets to the prepared baking sheet, ensuring they are not touching.

Bake for 12-15 minutes, or until the fish is opaque throughout and flakes easily with a fork, and the Panko coating is deeply golden brown and crispy. Cooking time may vary slightly depending on the thickness of your fillets.

Remove from the oven and serve immediately. Garnish with fresh lemon wedges and chopped parsley, if desired. This Crispy Baked Haddock pairs wonderfully with roasted vegetables or a fresh green salad.