Baked flounder with tomatoes
Description
Preheat the oven to 230°C with racks in the upper and lower thirds. Place tomatoes on a baking sheet. Drizzle with 1 tablespoon of oil, sprinkle with 1 teaspoon of tarragon, sugar, salt, and pepper. Arrange tomatoes cut-side up. Roast on the lower rack until tender, 20 to 25 minutes. Meanwhile, prepare the sauce. In a small bowl, whisk together mayonnaise, the remaining 1/2 teaspoon of tarragon, and lemon juice; season with salt and pepper. Set aside. Line a baking sheet with aluminum foil and grease with oil. In a food processor, pulse bread to make crumbs, adding a pinch of salt and pepper, and the remaining 1 tablespoon of oil. Place the sole fillets flat on the prepared baking sheet and season with salt and pepper. Spread mustard on the top side and sprinkle with breadcrumbs. Bake on the upper rack until the breadcrumbs are golden brown, 6 to 8 minutes. Serve the sole with tomatoes and sauce.