Food & Cooking Recipes Ingredients Seafood Recipes Baked Flounder with Roasted Tomatoes 3.4 (67) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 30 mins Servings: 4 Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder. Ingredients 6 plum tomatoes, halved lengthwise 2 tablespoons olive oil, plus more for one of the baking sheets ¾ teaspoon dried tarragon 1 pinch sugar Coarse salt and ground pepper ⅓ cup mayonnaise 1 tablespoon fresh lemon juice 3 slices white sandwich bread (about 1 ounce each), torn into large pieces 4 flounder fillets (1 ½ pounds total) 2 tablespoons Dijon mustard Directions Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 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.) 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. 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. 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. Cook's Notes If you don’t have dried tarragon on hand in the pantry, you can substitute dried oregano or dried basil. Originally appeared: Everyday Food, December 2006 Rate It PRINT