“I think you could use cod, halibut, etc. for this recipe as well as flounder. This one came from Everyday Food.”

Ingredients Nutrition


  1. Preheat oven to 450F with racks in upper and lower thirds of the oven. Place the tomatoes on a rimmed baking sheet. Sprinkle 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt and pepper and toss to coat. Arrange the tomatoes cut side up. Roast on the lower rack until tender, 20 to 25 minutes.
  2. While tomatoes are roasting, mix together in a small bowl the mayonnaise, remaining 1/2 teaspoon tarragon and the lemon juice. Season with salt and pepper to taste and set aside.
  3. Line another rimmed baking sheet with aluminum foil and brush or spray with oil. In a food processor or blender, place the bread, salt and pepper to taste and the remaining 1 tablespoon oil. Pulse until fine crumbs form.
  4. Lay fillets flat on baking sheet and season with salt and pepper. Spread tops with mustard and sprinkle with bread crumbs, pressing to adhere. Bake on upper rack of oven until fish is cooked through and crumbs are browned, 6 to 8 minutes.
  5. Serve immediately with tomatoes and sauce.

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