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1
Beat the egg yolks with salt and pepper in a shallow pan (a pie pan works great) to make an egg wash.
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2
Combine the potato flakes with the thyme leaves and spread out on a plate or shallow pan.
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3
Season the fillets with salt and pepper on one side only.
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4
Dip just the seasoned side of the fish into the egg wash, being careful not to let any egg wash drip down the sides of the fish.
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5
Dip the egg-washed side of the fish into the seasoned potato flakes and press down a bit to make them adhere.
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6
Set aside, crust-side down.
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7
Repeat with the remaining fillets.
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8
Pour olive oil into a large saute pan, arrange the fillets crust side down in the pan, and place on the burner over medium-high heat.
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9
(Do not preheat the saute pan; the fish will not stick.)
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10
After about 3 minutes, the crust should be golden brown; if it is not, raise the heat to high and continue cooking.
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11
When the crust has turned golden brown, season the fish with salt and pepper, flip it over, and cook for 1 minute.
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12
Remove from heat; leave the fillets in the pan for 1 minute.
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13
Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish, which would soften the crisp crust you have worked so hard to develop.
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14
Swirl the pan a few times to incorporate the lemon juice.
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15
Remove from pan and serve!
