INGREDIENTS
6 plum tomatoes, halved lengthwise
2 TBSP olive oil
3/4 tsp dried tarragon
Sugar
Sea salt
Pepper
1/3 cup mayonnaise
1 TBSP lemon juice
3 slices of sandwich bread, torn into large pieces
4 flounder filets
2 TBSP Dijon mustard
DIRECTIONS
Preheat oven to 450 degrees with racks in upper and lower thirds.
Sprinkle tomatoes with 1 TBSP of olive oil, 1/4 tsp of tarragon, sugar salt and pepper. Toss to coat.
Place tomatoes on a rimmed baking sheet. Arrange tomatoes cut side up.
Roast on lower oven rack until tender, 20 - 25 minutes.
In a small bowl, whisk together the mayonnaise, 1/2 tsp tarragon and lemon juice. Season with salt and pepper. Set aside.
Line a rimmed baking sheet with aluminum foil and brush with olive oil.
In a food processor, place bread, a pinch of salt and pepper, and a TBSP of olive oil. Pulse until fine crumbs form.
Lay filets flat on prepared baking sheet.
Season with salt and pepper.
Spread top sides with mustard.
Sprinkle with bread crumbs, pressing to adhere.
Bake filets on upper rack until fish is cooked through and crumbs are brown, 6-8 minutes.
Serve with tomatoes and sauce.
Serves 3-5.
