Baked Flounder with Roasted Tomatoes

• 6 plum tomatoes, halved lengthwise
• 2 tablespoons olive oil, plus more for baking sheet
• 3/4 teaspoon dried tarragon or dried oregano
• Pinch of sugar
• Coarse salt and freshly ground pepper
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 3 slices white sandwich bread, torn into large pieces
• 4 flounder fillets (1 1/2 pounds)
• 2 tablespoons Dijon mustard

1. Preheat oven to 450F, with racks in upper and lower thirds.
2. Place tomatoes on a rimmed baking sheet.
3. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon tarragon and the sugar; season with salt and pepper.
4. Toss to coat.
5. Arrange tomatoes in a single layer, cut sides up.
6. Roast on lower rack until tender, 20 to 25 minutes.
7. Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and the lemon juice; season with salt and pepper.
8. Lightly oil another rimmed baking sheet.
9. In a food processor, pulse bread with a pinch each of salt and pepper and remaining tablespoon oil until fine crumbs form.
10. Pat fish dry with paper towels, and season both sides with salt and pepper.
11. Place fillets on prepared baking sheet.
12. Dividing evenly, spread mustard on top; sprinkle with bread crumbs, gently pressing to adhere.
13. Bake on upper rack until fish is cooked through and coating is browned, 6 to 8 minutes.
14. Serve with roasted tomatoes and sauce alongside.

tomatoes, olive oil, tarragon, sugar, salt, mayonnaise, lemon juice, white sandwich bread, flounder, mustard

Taken from www.epicurious.com/recipes/food/views/baked-flounder-with-roasted-tomatoes-388007 (may not work)