I do it all the time
I posted a recipe last year and Jerry Blake has tweaked it, but I don't know if it's still in the recipe file here on the forum.
The first caveat of oven frying is that you must use something that has a fair amount of oil in it or it just gets gooey. Egg doesn't work very well. I either use Hellmans mayo thinned with a little milk or olive oil
Dip your filets in the oil, then dredge through crushed CheeseNips crackers (add some sesame seed or chopped pecans for extra flavor) or London seasoned bread crumbs.
Place on a wire cake rack on top of a cookie sheet or baking dish lined with foil. You don't want the filets (or pork cutlets, boneless chicken breasts, etc) sitting in the oil. You don't even have to turn them if you use the wire rack.
Bake at 350 or 375 (my oven is a little hinky) until the coating is crispy. Panfish take about twenty minutes; boneless pork and chicken about 45. - Roberta
"Anglers are born honest,
but they get over it." - Ed Zern