Combine the parsley, garlic, lemon zest and juice, capers, salt, pepper and about 3-4 tablespoons olive oil in a food processor or blender. Puree into sauce.
Season the fish with salt and pepper. Heat a shallow layer of olive oil in a large skillet over medium to medium-high heat, 3-4 tablespoons. Coat the fish in flour, eggs and then the breadcrumb-panko-cheese mixture. Shallow fry the fish for 2-3 minutes on each side, drain on paper towels and serve warm with parsley sauce, lemon wedges, roasted or grilled vegetable and chips alongside.