New This Month

Under 30 Minutes

Baked Flounder with Roasted Tomatoes


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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2006


  • 6 plum tomatoes, halved lengthwise
  • 2 tablespoons olive oil, plus more for one of the baking sheets
  • 3/4 teaspoon dried tarragon
  • 1 pinch sugar
  • Coarse salt and ground pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 3 slices white sandwich bread (about 1 ounce each), torn into large pieces
  • 4 flounder fillets (1 1/2 pounds total)
  • 2 tablespoons Dijon mustard


  1. 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.)

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • demandy1
    2 MAY, 2014
    This came together really quickly and my four year old even ate some of the fish. We loved the fish and the tomatoes, and the foil-lined pan made for easy clean-up. Delish.
  • suecarel
    1 NOV, 2013
    Delicious recipe, enjoyed by all the family including 11 year old. Very simple and quick, I only had cod available so I cut in half to make it as thin as a flounder and served with basil pasta.
  • Bunny Washington
    8 JUL, 2013
    This recipe worked beautifully! The sauce was excellent with the fish and tomatoes. It was a delicious meal. I will definitely enjoy again.
  • MS12157780
    7 FEB, 2011
    I am amazed at the women that say their kids don't eat it....... what ever IT is... what ever happened to .......... "I am your mother, I work, I cook it, you eat it or go hungry and if I catch you eathing anything else...... !" Well, my parents never threathend me, but geez ...... give me a rest!
  • ChefTBaks
    27 SEP, 2010
    The tomatoes were great. Didn't care for the fish (but I tried to skip a step by using sb breadcrumbs). Didn't serve me well.
  • AgapiB
    16 JUN, 2010
    Delicious! Made it was orange roughy as my market didn't have flounder. Used only enough dijon to put a thin coat on each fillet to give the breadcrumbs something to stick to and to add a layer of flavor, and it turned out great. Added significantly more lemon to the sauce (3 TBS instead of 1) and it was so yummy. The tomatoes were delicious as well. The meal was a hit (especially for a 30 minute weekday dish) and everyone cleared their plates, including my 4 year old.
  • fitmtgirl
    25 FEB, 2009
    No thanks. The dijon was too powerful. I may make it again but without the dijon. My family wouldn't eat it (myself and three kids). I did use olive oil spray rather than brushing teh oil on the tomatoes, which worked nicely. I also added a yellow squash to the roasting pan which was delicious.
  • IrisVanGo
    25 FEB, 2009
    I concur! I'm also a Type I (Insulin Dependent) Diabetic, and require Carbohydrate Information to match my insulin with Carbohydrate Content. Fat, protein and salt content are also important to manage daily. We can always Google the information, but it's so much nicer if you just provide it! Thanks
  • srodrigu10
    24 FEB, 2009
    You can always use to help count calories
  • Evita29
    24 FEB, 2009
    I agree with the previous comment. I am also diabetic with hypertension so I need to avoid sodium as well. Having nutrition information would be a big help and would influence my using your recipes.