4 (6 oz.) Wahoo fillets
1 1/2 cups low-fat buttermilk
3 tablespoons olive oil, divided
2 cups whole wheat panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
Lime wedges for serving
New Potatoes With Chipotle Ketchup
Preheat oven to 450°. Soak Wahoo fillets in buttermilk. Coat bottom of a 13- x 9-inch metal baking pan with 1 tablespoon of oil; set aside. Put panko on a plate; add salt and pepper, and mix well to combine.
When oven is hot, pull Wahoo from buttermilk; let it drain. Dredge still-wet Wahoo fillets in panko, patting to make sure the panko adheres, then lay fillets in the prepared pan; drizzle with remaining 2 tablespoons oil.
Bake Wahoo fillets in top third of oven for 8-15 minutes, depending on thickness of the fish; it will be crisp and golden on the outside and tender and opaque inside when done.
Serve 1 fillet on each of 4 plates with lime wedges and 1/4 of new potatoes and ketchup.