2Combine panko, parmigiano reggiano and sundried tomatoes and place in a shallow container. Coat each side of the fish fillets with the panko mixture. Place the coated fish fillets on a plate, cover with plastic wrap and set aside in refridgerator.
3Add a small amount of olive oil to a non-stick frying pan and set the temperature to low/med heat. Combine in a small bowl the tomatoes, onion, garlic, olives, capers and artichoke (optional). Transfer the tomatoe mixture to the fying pan and saute for approximately 8-10 minutes. Remove the tomatoe mixture from the frying pan and place in a small bowl, set aside. The tomatoe mixture will be added to the fish fillets for baking later.
4Reheat the non-stick frying pan and set the temperature to med heat. Add a small amount of olive oil to the frying pan. Sprinkle each side of the fish fillets with the greek seasoning and add pepper to taste. Place the fish fillets in the frying pan. Brown the fish fillets lightly on each side. Transfer the fish fillets to the foil lined baking pan and spoon the tomatoe mixture over the fish fillets, drizzle lemon juice over the fish fillets and cover with foil, place in the oven and bake for approximately 15 minutes.
Thin size fish fillets, such as Talapia will bake for approximately 15 minutes.
Thicker size fish fillets, such as Halibut will bake for approximatley 30 minutes.