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  • 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 plum tomatoes, halved lengthwise

  2. 2 tablespoons olive oil, plus more for one of the baking sheets

  3. 3/4 teaspoon dried tarragon

  4. Pinch sugar

  5. Coarse salt and ground pepper

  6. 1/3 cup mayonnaise

  7. 1 tablespoon fresh lemon juice

  8. 3 slices white sandwich bread (about 1 ounce each), torn into large pieces

  9. 4 flounder fillets (1 1/2 pounds total)

  10. 2 tablespoons Dijon mustard

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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