Preheat oven to 425F (220C). Line a baking sheet with foil and grease lightly with cooking spray.

Slice one lemon into 4 wedges and set aside. Zest enough of the other lemon to yield 1/2 teaspoon of zest, and set aside. Cut the lemon into 8 slices.

Place 2 lemon slices side by side on the baking sheet, and lay a fillet on top of it. Repeat with other lemon slices and fish fillets, placing each fillet about 2 inches from each other.

Use a food processor to make bread crumbs out of the bread slices, pulsing to make coarse crumbs. Combine lemon zest, paprika, cayenne pepper, garlic powder and bread crumbs in a medium bowl. Add 1 tablespoon plus 1 teaspoon of the olive oil, and blend into the breadcrumb mixture. Spoon mixture over each fillet.

Bake for 12 minutes or until topping is browned, and fish flakes easily with a fork. Transfer to plates, and drizzle remaining olive oil. Serve with the lemon wedges to squeeze over the fillets.