Use freshly grated Parmesan cheese for the best melt and browning; pre-shredded cheese contains anti-caking agents that can affect texture., Keep the oven temperature steady and avoid opening the oven door frequently to maintain heat and cooking consistency., If using the broil setting, place the fish 4 to 6 inches from the heat source and turn the pan halfway through for even browning., Dry fillets thoroughly before seasoning and coating to ensure a crispy crust., Avoid overcrowding the pan to prevent steam buildup which can soften the crust; cook in batches if needed., Apply the binding herb mixture thinly and evenly to help coating stick without becoming greasy., Press the breadcrumb mixture firmly but gently onto the fillets to maintain crispiness without compacting., Choose fillets of similar size and thickness for even cooking; adjust baking time accordingly if thicker., Let the fish sit out 15-20 minutes before cooking to ensure even cooking and texture., Rest fish after cooking to allow the crust to set for easier serving and better texture., Consider swapping mayonnaise with Greek yogurt, sour cream, or Dijon mustard for variation or reduced fat., To make gluten-free, use gluten-free breadcrumbs or finely ground nuts instead of regular breadcrumbs., For alternative cooking methods: pan-fry in a buttered skillet over medium heat, grill on medium-high using a fish basket, or air fry at 400°F for 10-12 minutes without flipping.