Baked Flounder with Roasted Tomatoes
Equipment
- food processor
Ingredients
- 4 Flounder fillets (1 ½ pounds total)
- 6 plum tomatoes halved lenth-wise
- 2 tbsp olive oil plus more for baking sheet
- ¾ tsp dried terragon divided
- pinch of sugar
- salt coarse
- pepper coarse
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- 3 slices white bread torn into pieces
- 2 tbsp Dijon mustard
Instructions
- Preheat oven to 400℉ with racks in upper and lower thirds.
- Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tbsp oil, ¼ tarragon, sugar, salt, & pepper. Toss to coat.
- Arrange tomatoes cut-side up. Roast on lower rack until tender, 20-25 minutes.
- Meanwhile, make sauce. In a small bowl, whisk together mayo, ½ tsp tarragon, and lemon juice. Season with salt & pepper. Set aside.
- Line a rimmed baking sheet with foil and brush with oil.
- In a food processor, place bread, pinch of salt & pepper, and remaining tbsp of oil. Pulse until fine crumbs form.
- Lay fillets flat on a baking sheet. Season with salt & pepper. Spread top sides with mustard. Sprinkle with breadcrumbs, pressing to stick.
- Bake on upper rack until fish is cooked through & crumbs are browned, 6-8 minutes.
- Serve fillets with tomatoes and sauce.