Baked Flounder with Roasted Tomatoes

By stacymd23

Ingredients

• 6 plum tomatoes, halved lengthwise
• 2 tablespoons, olive oil
• 3/4 teaspoons dried tarragon or oregano
• salt&pepper
• 1/3 cup mayo
• 1 tablespoon fresh lemon juice
• 3 slices white sandwhich bread, torn into large pieces
• 4 flouder fillets
• 2 tablespoons Dijon mustard

Preparation

Step 1

1. Preheat oven to 450. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon of tarragon and a pinch of sugar. season with s&p. Toss to coat. Arrange tomatoes in a single layer, cut sides up. Roast on lower rack until tender 20-25 mins.

2. Meanwhile make sauce: In a small bowl, whisk together mayo, remaining 1/2 teaspoon tarragon, and lemon juice, season with s&p.

3. Lightly oil another rimmed baking sheet. In a food processor, pulse bread with a pinch of s&p and remaining tablespoon of oil until fine crumbs form.

4. Pat fish drywith papertowels and season both sides with s&p. Place fillets on prepared baking sheet. Dividing evenly, spread mustard on top, sprinkle with crumbs, gently pressing to adhere. Bake on upper rack until fish is cooked through and coating is browned, 6-8 minutes. Service with roasted tomatoes