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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