Flounder Fillets With Panko Bread Crumbs

• 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

1. Rinse fillets and pat dry with paper towels.
2. Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
3. Dredge fish on both sides in the seasoned panko.
4. 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.
5. Cook each side until lightly golden, about 2-3 minutes. Carefully turn with a wide spatula and cook about 2 minutes longer.
6. Season with freshly ground pepper keep warm.
7. Continue cooking remaining fillets.
8. Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
9. Pour warm sauce over fillets and serve immediately. Garnish with lemon slices if desired.

flounder fillets, breadcrumbs, kosher salt, paprika, thyme, unsalted butter, olive oil, fresh ground black pepper, lemon juice, lemon

Taken from www.food.com/recipe/flounder-fillets-with-panko-bread-crumbs-205490 (may not work)