Prepare Fish: Preheat oven to 375°. In small bowl, combine mayonnaise, 1 teaspoon parsley, ¾ teaspoon Creole seasoning and mustard. In separate small bowl, combine breadcrumbs with cheese.
Spray 13 x 9-inch glass or metal baking dish with nonstick cooking spray. Arrange fish in baking dish. Spread mayonnaise mixture evenly over fish, then sprinkle with panko mixture, patting lightly so panko adheres. Bake 25 minutes or until fi sh turns opaque throughout and reaches an internal temperature of 145°.
Meanwhile, prepare Tomato-Corn Relish: In large skillet, heat oil over medium-high heat. Add celery, onion and bell pepper, and cook 3 minutes, stirring occasionally. Stir in corn, tomatoes and remaining 2¼ teaspoons Creole seasoning, and cook 2 to 3 minutes or until vegetables are tender and heated through, stirring frequently. Remove skillet from heat. Stir in remaining 2 teaspoons parsley and hot sauce. Top fish with relish to serve.