Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Coat a shallow baking pan with cooking spray; set aside.
In a shallow dish combine cornmeal, thyme, and lemon-pepper seasoning. In another shallow dish beat egg white and water until frothy. In a third shallow dish combine bread crumbs, wheat germ, parsley, and paprika. Dip fish in cornmeal mixture, shaking off any excess. Dip in egg white mixture and coat with bread crumb mixture. Place in the prepared baking pan, tucking under any thin edges.