Made this with flounder fillets, skin-on, skin side down on the pan.That took eight minutes, and the skin just seemed to disappear, which was good, because it seemed so tough before i cooked it. I, too, added capers instead of olives as I just can’t bear the taste of olives. It was lovely. I wasn’t sure how to chop the lemon thyme leaves as they’re so darn small already!
