Coat haddock evenly on all sides with flour. Pat off excess.
Heat skillet on medium high. Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet. Wait until oil faintly smokes before adding haddock.
Place fillets carefully in hot oil. When sides have changed color about 1/3 to 1/2 way up, approximately 1 to 2 minutes, turn carefully. Lower heat. Cook until internal temperature of 130° F. is reached. Check temperature by inserting digital thermometer into thickest part of haddock.
For each serving add 1 tablespoon butter and 1 teaspoon each chopped shallots
and chopped thyme to pan. Melt and blend, but do not burn butter. Baste
haddock and continue cooking until internal temperature reaches 140° F.