Flounder Fillets With Panko Bread Crumbs - cooking recipe

Ingredients

4 flounder fillets
1/4 cup panko breadcrumbs
kosher salt
1/2 teaspoon paprika
1 teaspoon fresh thyme leave
2 tablespoons unsalted butter
2 tablespoons olive oil, can use canola oil
fresh ground black pepper
1/4 cup fresh lemon juice
1 lemon, scored, thinly sliced, for garnish

Preparation

Rinse fillets and pat dry with paper towels.
Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
Dredge fish on both sides in the seasoned panko.
Melt 2 tablespoons each butter and oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
Cook each side until lightly golden, about 2-3 minutes. Carefully turn with a wide spatula and cook about 2 minutes longer.
Season with freshly ground pepper keep warm.
Continue cooking remaining fillets.
Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
Pour warm sauce over fillets and serve immediately. Garnish with lemon slices if desired.