Baked Flounder With Roasted Tomatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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. 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.
|
|