Pour 2 Tbsp olive oil in a 9x9 or 7x11 ceramic baking dish (just big enough to hold the fish). Place the fish in the dish and turn to coat both sides of the fish with oil. Sprinkle the fish with salt and pepper and bake for 8 minutes.
Meanwhile combine the panko crumbs, parsley, garlic, lemon zest and 1 tsp of salt into a small bowl. Add melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven after 8 minutes and pour the wine and the lemon juice directly over the top of the fish. Pat the panko crumb mixture on top of each fillet, pressing gently to adhere. (It is okay if some fall into the dish, but try to keep it mostly on the fish). Return the pan to the oven for about 10-12 minutes until the fish are just cooked through in the middle, about 120 degrees, and the panko has started to brown.