Baked Red Snapper

Truth be told, I'm a bit nervous about dinner tonight. I've never cooked (or eaten!) red snapper before, but the price was excellent, and we are trying to "branch out" our seafood meals.
It's a beautiful day here, hot and sunny. The weather guy pointed out that we are the same temperature here as it is in Los Angeles, today. The only downside to dinner tonight is I preheated the oven to 400*F. So I hope it's great to make up for the heat.

6 large red snapper fillets
2 tbsp Cajun Seasoning (I used Epicure Selections)
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp sea salt
3 heaping tbsp bread crumbs
1 ripe lime
Canola Oil spray

Make sure the fish is thawed, and pat dry with a paper towel. I lined a large glass baking dish with foil, and arranged the fish fillets in the dish.
Next, lightly spray or brush the fish with a light layer of canola oil. Set aside, and mix together your spices and bread crumbs.
Sprinkle fish with the bread crumb mixture, as evenly as possible. Zest the lime over the fish, then slice thinly and place on the fish.
Place into 400*F preheated oven and cook for 15 minutes, then reduce heat to 300*F and cook a further 10 minutes.
Serve with fresh vegetables. We put wraps out, as well as coleslaw mix and chopped cilantro, in case anyone wanted to create a fish taco.

Verdict: First son said, "It was pretty spicy, but really good". Second son said, "I like it a bit" but then proceeded to eat way more fish than he's ever eaten. I gave him fish from the underside of each piece- unseasoned. Husband thought it was "good, tasty". I used a bit too much cajun seasoning- next time I'll drop it down to 1 tbsp. The lime brought a really great flavour overall.