Baked Flounder With Roasted Tomatoes

• 6 plum tomatoes, halved lengthwise
• 2 tablespoons olive oil, plus more for one of the baking sheets
• 34 teaspoon dried tarragon
• 1 pinch sugar
• coarse salt and pepper
• 13 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

1. Preheat oven to 450, with racks in upper and lower thirds.
2. Place tomatoes on a rimmed baking sheet.
3. Sprinkle with 1 tablespoon oil, teaspoon tarragon, sugar, salt, and pepper; toss to coat.
4. Arrange tomatoes cut side up.
5. Roast on lower rack until tender, 20 to 25 minutes.
6. (Keep oven on for fish.)
7. Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper.
8. Set aside.
9. Line a rimmed baking sheet with aluminum foil and brush with oil.
10. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
11. Lay fillets flat on prepared baking sheet; season with salt and pepper.
12. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere.
13. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes.
14. Serve with tomatoes and sauce.

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

Taken from www.food.com/recipe/baked-flounder-with-roasted-tomatoes-364968 (may not work)