Start by patting the flounder fillets dry with a paper towel, ensuring they’re free of excess moisture. Season both sides generously with salt and pepper.

Lightly sprinkle all-purpose flour on a plate and gently coat each seasoned flounder fillet in the flour, shaking off any excess.

In a medium-large sauté pan, heat olive oil over high heat until it shimmers. Carefully place the flounder fillets into the pan, cooking for about 2 minutes until the edges turn opaque. Flip and cook for another 1-2 minutes until golden brown.

Remove the flounder from the pan and set aside. Lower the heat to medium and add salted butter to the same pan, swirling as it melts. Cook until the butter turns golden brown and develops a nutty aroma.

If using, toss in fresh thyme to the pan, then squeeze in lemon juice and swirl to combine with the brown butter.

Plate the crispy flounder fillets, drizzling the brown butter sauce over each piece and garnishing with freshly chopped parsley and lemon wedges.