Baked Flounder With Roasted Tomatoes

Ingredients

• 6 plum tomatoes, halved lengthwise
• 2 tablespoons olive oil, plus more for one of the baking sheets
• 3/4 teaspoon dried tarragon
• 1 pinch sugar
• coarse salt and pepper
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 3 slices white bread, torn into large pieces (about 1 ounce each)
• 4 flounder fillets (1 1/2 pounds total)
• 2 tablespoons Dijon mustard

Directions

1. 1

   Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)

2. 2

   Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.

3. 3

   Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.

4. 4

   Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.