Baked Flounder With Roasted Tomatoes
Consider this meal a grown-up twist on fish sticks: Mild whitefish like flounder take well to breadcrumbs and a quick turn in the oven. When roasted, plum tomatoes become tender and candied—so they'll still be outstanding even if their season has long passed.
Ingredients
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6 plum tomatoes, halved lengthwise
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2 tablespoons olive oil, plus more for one of the baking sheets
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¾ teaspoon dried tarragon
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1 pinch sugar
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Coarse salt and ground pepper
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⅓ cup mayonnaise
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1 tablespoon fresh lemon juice
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3 slices white sandwich bread (about 1 ounce each), torn into large pieces
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4 flounder fillets (1 ½ pounds total)
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2 tablespoons Dijon mustard
Instructions
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Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 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.)
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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.
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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.
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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.
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