Ingredients:

  • 1.5 lbs (680g) fresh flounder fillets
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 tbsp (42g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 0.5 cup (30g) panko breadcrumbs
  • 1 tbsp fresh parsley, minced
  • 1 tsp lemon zest
  • 0.5 tsp smoked paprika

Instructions:

  1. Dry the fish. Pat the 1.5 lbs of flounder fillets with paper towels until they are bone dry.
  2. Season the base. Sprinkle 0.5 tsp sea salt and 0.25 tsp black pepper evenly over both sides of the fillets.
  3. Mix the coating. In a small bowl, combine 3 tbsp melted butter, 2 minced garlic cloves, 0.5 cup panko, 1 tbsp parsley, 1 tsp lemon zest, and 0.5 tsp smoked paprika.
  4. Prep the pan. Heat 1 tbsp olive oil in a large skillet over medium high heat until it shimmers and just begins to wisps of smoke.
  5. Sear the first side. Place fillets in the pan, skin side down (if applicable), and cook for 2 minutes until the edges start to turn opaque.
  6. Apply the crust. Carefully flip the fish using a flexible spatula. Immediately spoon the panko mixture over the top of each fillet, pressing down gently with the back of the spoon.
  7. Flash cook. Continue cooking for 3 to 4 minutes. If your pan is oven safe, you can pop it under the broiler for 60 seconds until the panko is golden brown and crackling.
  8. Check for doneness. The fish is ready when it flakes easily with a fork and the internal temperature hits 63°C (145°F).
  9. Rest briefly. Remove from heat and let the fish sit for 2 minutes.
  10. Garnish and serve. Add an extra squeeze of fresh lemon juice right before hitting the table for a final pop of acidity.