Pre-heat the oven to 425°F.
Place the crackers in a medium bowl and, using your hands, crush them until they are finely crushed; some coarser bits are fine.
Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders; stir to evenly combine and moisten all the crumbs.
Put the fish fillets in a large, ovenproof skillet.
Drizzle the remaining 1 tablespoon butter over the fish and turn to coat.
Season the fish, on all sides, with salt and pepper.
Mound the cracker mixture on top of the fish, covering it; some cracker crumbs will fall off the fish.
Place in the pre-heated oven and roast for 10 to 16 minutes, depending on the thickness of the fillets.
Plan for about 10 minutes per inch; the fish should flake easily and the juices should be bubbly around the edges.
Remove from the oven and squeeze the lemon juice over the top.
Sprinkle with paprika; serve with extra lemon wedges on the side.
