Preheat the oven to 400° F.
the flounder fillets on a parchment-covered sheet pan or lightly oiled
baking dish. Lightly blot them with a paper towel to absorb excess
moisture and let the fillets come to room temperature by leaving them
out for about 15 minutes before placing them in the oven. (This will
help you get a more even cook.) Season the fillets with a sprinkle of
salt and pepper, then brush the tops of the fillets with 1 TBSP of the
a small bowl, combine the panko breadcrumbs, grated cheese, a pinch of
salt, and dried thyme. Add the rest of the olive oil to the crumb
mixture and mix with a fork until the crumb mixture becomes buttery,
crumbly, and golden in color.
Sprinkle the crumb mixture over the fillets and lightly press the crumb mixture down into the fillets.
the fish for 10-12 minutes, or until the fish is opaque, flakes easily
with a fork, and reaches an internal temperature of 145° F.
Garnish with freshly chopped parsley and serve with lemon wedges for spritzing.
Recipe courtesy of Killing Thyme