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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
Baked Flounder with Roasted Tomatoes

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
  • 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, 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.

Reviews (12)

  • demandy 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.

  • Sheryll 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!

  • cheftb 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.

  • BDaher 24 Feb, 2009

    I love the simple and very tasty recipes, but my husband is diabetic and we keep a close eye on his caloric and sugar intact. When we know what is in the dinner, he can adjust the rest of his daily intake and the portion size based on what is in the meal. Is there a way this information can be included in the recipes instead of me guessing? Thank you in advance!

  • rcravey 25 Jan, 2009

    This is super easy, fast and delicious. The tomatoes and sauce really compliment the fish well. I substituted grouper because my store did not have flounder but it still turned out great.

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