Preheat oven 250˚F.
Place a large pot of water to a boil over high heat. Salt water and cook pasta to al dente. Heads up: you need to reserve a ladle of starchy cooking water for pasta and peas just before draining.
While water comes to a boil, set up three dishes for breading the filets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano, thyme and lemon zest. Dip each fish filet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated filets on to a sheet try and reserve.