Preheat oven to 450 degrees. In a bowl, toss in 2 containers cherry tomatoes, 4 tbsp olive oil, 6 sprigs thyme, salt and pepper. Let sit 10 minutes, then transfer to a foil-lined sheet. Working in same bowl, coat 4 flounder fillets with 2 tbsp olive oil, salt and pepper. Fold each fillet in half lengthwise and arrange next to tomatoes on sheet. Combine 1/2 c grated Parmesan, 1/2 c panko, and 2 tbsp olive oil in same bowl, then sprinkle evenly over tops of fish on sheet (any extra can go on the tomatoes). Roast 12 mins; if crumbs need more browning, finish under broiler.