For the flounder

• 1½ lbs fresh flounder fillets
• ½ cup freshly grated Parmesan cheese
• ½ cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• ¼ cup all-purpose flour
• 3 tablespoons olive oil, divided

For the lemon garlic butter

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

1. Pat the fillets dry. Prepare three shallow dishes: flour; beaten eggs; and Parmesan, panko, garlic powder, paprika, salt, and pepper.
2. Lightly dredge each fillet in flour, dip into egg, then press into the Parmesan-panko mixture until coated.
3. Heat olive oil in a large nonstick skillet over medium heat. Cook in batches approximately 2–3 minutes per side, depending on thickness, until golden and the fish reaches 145°F internally. Add oil between batches as needed.
4. In a small saucepan, melt butter over medium-low heat. Add garlic and cook 30–60 seconds until fragrant. Stir in lemon juice, zest, and parsley. Remove from heat.
5. Plate the fish, drizzle lightly with warm lemon garlic butter, and serve with parsley and lemon wedges.