4- 6oz Flounder Fillets (thawed if frozen)
Salt and Pepper
4 Tbsp Unsalted Butter (consider Smart Balance)
1 Tbsp Grated Lemon Zest
1 Tbsp Grated Lime Zest
1/2 cup Dry Bread Crumbs
2 tsp Fresh Thyme or 1 tsp Dried Thyme
Preheat oven to 400 degrees. Rinse fish, pat dry and place flat on a broiling pan lined with foil. Season fish with salt and pepper. Melt butter in a small sauce pan over medium high heat. Stir in citrus zests; remove from heat. Set aside 1 Tbsp lemon lime butter. 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 a small bowl, mix together bread crumbs and thyme with a 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 a fork, 12-15 minutes. Garnish with thin lemon and lime slices.