Combine panko bread crumbs, garlic powder, onion powder, oregano, salt, pepper, cayenne, and olive oil in a small bowl and mix. Set aside.

Heat a large skillet to medium heat. Add 1 tablespoon ghee and minced garlic. Stir until fragrant and the oil shimmers. (approximately 1-2 minutes)

Add flounder fillets to the hot skillet and increase to medium-high heat. Scoop some of the melted butter (ghee) onto the top of the fish. Season with black pepper. Cover and let cook for 2-3 minutes.

Slide a thin metal spatula carefully under each flounder filet, and flip over one at a time. It should flip easily. Spread the remaining two tablespoons of ghee over the fish.

Sprinkle the crumbs mixture in an even layer over the fish and squeeze fresh lemon juice on top.

Cover and let fish fillets cook for a final 2-3 minutes. The crust should be a nice golden brown and the texture of the fish will be flaky with a lightly firm texture. (Not mushy)

Serve on a plate with lemon butter sauce and your choice of side. Be sure to use a slotted spoon or spatula to remove the fish from the saute pan. Hint: Our favorite side dishes are fingerling potatoes and asparagus.

Garnish with lemon wedges, chives, chopped parsley, or fresh herbs.

Enjoy!