Preheat an oven with 2 racks to 425ºF. Pat the potato wedges dry with paper towels and spread them out on a baking sheet. Combine the seasoned salt, black pepper and smoked paprika and sprinkle the seasonings evenly over the potato wedges. Drizzled the 2 Tablespoons of olive oil over the potatoes and toss to coat the potatoes evenly with oil and seasonings. Chop the parsley and garlic and set aside. Place the pan of potatoes on the top rack of the preheated oven and bake for 15 minutes.

While the potatoes are baking, prepare the fish. Line a second baking sheet with foil and spray or brush with about 1 Tablespoon of olive oil. Cut the tilapia into 1-inch thick strips and sprinkle evenly with the 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper. Place the flour in a pie plate or shallow dish. In a second dish, beat together the eggs and Tablespoon of mustard. In a third dish, stir together the panko, paprika, and thyme.

To coat the fish: Dip one piece of fish in the flour to coat evenly. Next, dip the fish in the egg, turning to coat evenly. Last, dip the fish in the panko mixture, patting the breadcrumbs onto the fish until it is evenly coated. Place the coated piece of fish on the prepared baking sheet and repeat with the rest of the fish.

After all the fish has been prepared, and the potatoes have cooked for 15 minutes, place the pan of fish on the bottom rack of the oven. At this time, also flip the potato wedges so that they brown evenly. Bake the fish and potatoes for 8 minutes, then flip the fish over to bake evenly and sprinkle the chopped parsley and garlic over the potatoes. Return the potatoes and fish to the oven and continue to cook another 8 to 10 minutes, or until the potatoes are evenly browned and the fish is cooked through and golden brown. Check the potatoes often during this last 10 minutes of cooking as they may burn quickly at the end. Serve the fish and potatoes immediately with lemon wedges and/or malt vinegar.