OP,
This might work as a sort of 'transition' from fish fingers to something a bit more adventurous.
Familiar texture but better flavours etc.
Disclaimer: haven't as yet tried it myself, but friend regularly makes it for her fish-averse DCs, who polish it off happily 
Crunchy, tasty fish recipe: GLUTEN/WHEAT/DAIRY/EGG/SOYA-free!
4 x 4 oz white fish fillets/loins
(* USE EGG REPLACER, e.g. Orgran) 2 beaten eggs
(* USE GLUTEN-FREE) unseasoned panko bread crumbs, 3/4 cup
1/4 cup ground almonds
1/2 tsp salt
1/4 tsp fresh ground black pepper
pinch of 2 of chilli powder (optional)
1 tsp lemon zest
2 TBS olive oil, for browning
- Heat oven to 150 C. Position wire rack on top of baking tray. Spray with cooking spray.
- In a large shallow dish, combine the panko/panko replacer, ground almonds, salt, pepper, (chilli powder, if using) and lemon zest.
In another shallow dish, pour in the eggs/egg replacer.
- Heat a large nonstick skillet with 1 TBS olive oil.
When oil is hot enough ( beginning to see wisps form in the oil), dredge a piece of fish in the eggbeaters and then coat in the panko mixture. Place in skillet. Repeat with another piece of fish. Don't overcrowd the pan. ( I did mine in two batches ) Brown fish on each side.
BE CAREFUL...This won't take long at all!.
Transfer browned and partially cooked fish to wire rack.
Place in oven and repeat with browning remaining fish, using the other TBS of oil and transferring them to wire rack in oven.
- Allow to finish cooking in oven. Amount of time needed may depend on how long they stay on stove top.
Fish is ready when it is firm and flaky.
Hers took about 10 minutes or so, but was using thick loins. Garnish with lemon.