Baked Flounder

baked flounder

Ingredients (4 servings)

  • 6 cherry tomatoes, halved
  • 2 tablespoons olive oil
  • ¾ teaspoon dried tarragon
  • Pinch of sugar
  • Rock salt and ground pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 3 slices of white bread loaf, cut into large pieces
  • 4 sole fillets
  • 2 tablespoons Dijon mustard.


  • Preheat oven to 232º C.
  • Arrange the tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon tarragon, sugar, salt and pepper. Roasts on the bottom rack of the oven until it’s remain soft, 20 to 25 minutes. (Do not turn the oven)
  • In a small bowl mix the mayonnaise, ½ teaspoon tarragon and lemon juice. Season with salt and pepper to taste and spread.
  • Covers another baking sheet with foil and rub with oil. In a food processor put the pan with a pinch of salt and pepper and 1 tablespoon olive oil. Processes until small crumbs form.
  • Arrange the fillets in the baking dish, season with salt and pepper. Spread mustard on top and sprinkle with bread crumbs, pressing to adhere.
  • Bake fish in the upper rack until fish is fully cooked and the breadcrumbs are golden, 6 to 8 minutes.
  • Serve with tomatoes and sauce.