DIRECTIONS
In a small bowl, combine the garlic powder, onion powder, salt, pepper, italian seasoning, paprika and dried parsley. Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between both pieces of fish.
Place panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs. Press down, to cover the bottom with the crumbs. Turn the fillet over and coat the other side with crumbs, as well. Pat them into the fish with your hands to make the crumbs adhere to the surface as much as possible. Set fish aside and repeat with other fillet.
Heat oil in a large skillet on medium heat until very hot, but not smoking. Carefully place fish into the hot oil seasoned side down. You should hear it sizzle when it goes into the skillet. Do not move the fish after it hits the skillet. Cook for approximately 4 minutes, until you see the outside bottom edges of the rockfish browning. Once well browned and crusty, carefully turn each fillet to the other side, using a spatula. Cook the second side for about 4 minutes, until fish is cooked through and flakes easily. Transfer the fish to serving plate once done, and enjoy!