Nice crispy coating with great flavor due to the panko and good mix of seasonings. Like one of the other reviewers, I dipped the fish in an egg wash so that the coating would stick. For the sauce, I may have had the heat too high because the lemon juice immediately evaporated. So I just spooned the pan drippings over the fish, which was good because it was well infused with lemon flavor.
This was very tasty and flavorful thanks to the panko and the thyme. ;) Rather then flounder I used tillapia instead. I made a couple modifications to this recipe that I feel didn't stray far from the recipe that I recommend. I used one large egg and beat it to make a egg wash to dip the fish in prior to the panko crumbs. I tried doing it without and the panko did not stick much at all. Also...a 1/4 cup of panko crumbs were not enough to cover all of my fish and I would recommend using 1/4 to 1/2 of crumbs. I definately will make this recipe again!! Thank you for sharing!
Looks like this recipe omits a step or two. Panko will not stick to filets. I added an egg wash as a workaround, but, even after that, had to press very hard to keep a consistent level of breading on the fish. (Also, Panko that has been dredged once will get moist, and clumpy, so yield is low.) The fish ended up tasty, but breading was only okay, and skillet needed to be rinsed and dried repeatedly between rounds of fish to avoid last batch's panko burning. I won't be making this again.
I will not make this recipe again. The panko didn't coat the fish, even with the egg wash. I had to use additional oil and butter to fry the fish. I thought the addition of lemon at the end was a nice touch but it needed to be tempered with a little butter.
Very nice; served for Good Friday Fish dish. Just can't go wrong with Panko.