With the recent spike in temperatures (yay!) I have had some intense cravings for warm weather food. What does that mean? For me, it's something light and fresh. This Baked Flounder with a side of Roasted Tomatoes seems to fit the bill perfectly. The best part? Toss together a fresh salad and you can have dinner for 4 on the table in about 35 minutes!

Ingredients

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 {I use sea salt} and ground pepper
1/3 cup mayonnaise {I like the olive oil mayo}
1 tablespoon fresh lemon juice
3 slices sandwich bread {I like flaxseed bread, but the recipe calls for white}, torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard

Directions

Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet (or be prepared for a mess in your oven). 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.)

While those are roasting, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.

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.
{YOU CAN ALWAYS GO THE EASY ROUTE AND JUST DRESS UP SOME STORE BOUGHT BREADCRUMBS IF YOU REALLY WANT TO MAKE IT SIMPLE}

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.