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Baked Flounder with Roasted Tomatoes
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
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