Preheat the oven to 220 C (425 F). Line a baking sheet with parchment paper.
In a large skillet over medium heat, warm the 2 tbsp of olive oil. Add the panko breadcrumbs, the dried oregano, paprika, garlic, and black pepper. Cook, stirring constantly until crumbs have turned golden brown, around 5 minutes. When this happens, immediately transfer them to a bowl.
In a separate bowl whisk together the Dijon mustard and eggs until well combined. Place flour in a third bowl.
Sprinkle the fish fillets evenly all over with salt and pepper. Dredge them by coating them first in the flour mixture, then the mustard mixture, then coating them in the panko breadcrumbs. Make sure they are all evenly coated. Transfer fish pieces to your parchment lined baking sheet. You can bake immediately or store in the fridge for up to 4 hours.