You could do a parmesean-panko-parsley type crust.

Combine shredded parmesean, panko (japanese breadcrumbs, most supermarkets carry them) and a little finely chopped parsley. Beat an egg white with some water to make an egg wash. Dip the fish in the egg wash, let all the excess drip off, then dip them in the parmesean mixture. You could bake them on top of a wire rack at a high temperature to brown them, or you could lightly fry them in a light oil or use fat-free cooking spray. Just make sure your fish is really thin so it cooks quickly. (If you do them in the oven, spray a little cooking spray on both sides, so the panko gets a little wet with it, that'll make it brown nicely. Or you could use one of those olive oil sprayers.)