Squeeze the juice – from the lemon that you have zested – into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl.
BTW – rice flour for gluten free and almond flour for Paleo and gluten free.
Line a baking sheet with aluminum foil then spray or wipe it with olive oil.
One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet.
Drizzle the remaining lemon butter mixture over the filets and put them in the oven.