Add panko crumbs or almond flour, parmesan, cayenne, Italian seasoning, 1 teaspoon lemon juice, lemon zest, and ½ tablespoon of ghee, or avocado oil in a medium bowl. Stir and set aside.

Heat skillet to medium heat and add ½ tablespoon of ghee or avocado oil and minced garlic in a large pan. Stir until fragrant about 1 minute.

Raise heat to medium-high heat and add pollock fish fillets. Drizzle fish with 1 teaspoon lemon juice and season with salt and pepper. Cook for 5-6 minutes.

Flip fish filets and top with Parmesan mixture and cover. Let cook for 2-3 minutes longer, depending on the thickness of the fish, or until internal temp reaches 145F. The topping should be golden brown.

In a small bowl combine yogurt, 2 teaspoon lemon juice, cayenne, and garlic powders and stir.

Serve fish hot with sauce on the side for dipping. Garnish with lemon slices.