Crispy Paprika Parmesan Flounder

4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper
1/4 cup freshly grated Parmesan cheese
1 teaspoon smoked paprika (regular paprika can be substituted)
Pinch of cayenne pepper
3 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for garnish 

 Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl.

Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese mixture. Place skillet under the broiler and continue cooking until fish is bubbling and golden, 2 to 3 minutes.

Transfer the fish to a warm plate and cover with foil. Return the skillet to the stovetop over medium heat and whisk in lemon juice. Taste and adjust seasoning. Pour off into a small serving bowl. Serve fish with brown butter sauce, lemon wedges and additional Parmesan on the side.