Golden parmesan moki with summer salad

Ingredients

• 1/2 cup finely grated parmesan
• 1/2 cup panko crumbs
• 1/2 tsp smoked paprika
• 1/2 tsp celery salt
• 1/2 tsp cumin seeds
• 2 tbsp chopped parsley
• 1/2 cup buttermilk or ½ cup plain yoghurt mixed with 2 tbsp water
• 1 large (about 500g) blue moki fillet (caught by line or set net)
• 2 tbsp olive oil
• 30 g butter
• Summer salad
• 1 carrot, spiralised or coarsely grated
• 1 courgette, spiralised or coarsely grated
• 2 mini capsicums, finely sliced
• handful micro greens
• 1/2 lemon
• small tortillas, warmed, to serve
• aioli, to serve