| | Directions | | Preheat oven to 400°, rinse flounder, pat dry and place on flat broiling pan lined with foil. Melt butter in a small pan over medium-high heat. Stir in citrus zests; remove from heat. Set aside 1 T. lemon-lime butter. Thoroughly brush 1 side of each fillet with remaining butter, dabbing brush so it collects some zest as well as butter. Turn fillets and brush the other side. In small bowl mix together bread crumbs and thyme with fork. Sprinkle equal amounts of thyme mixture over each fillet and drizzle with reserved lemon-lime butter. Bake until fish is lightly browned on top and flakes easily when pierced with fork, about 12-15 minutes. |
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| Ingredients | | - |  | 4 flounder, thawed if frozen (6 ounce ) |
| - | | salt and pepper |
| - | | 4 tablespoons unsalted butter |
| - | | 1 tablespoon grated lemon zest |
| - | | 1 tablespoon grated lime zest |
| - | | 1/2 cup dry bread crumbs |
| - | | 1 teaspoon dried thyme |
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