Crusted fish with baked tomatoes

You need;

6 plum tomatoes, halved lengthwise

8 potatoes, cut in four

2 tablespoons olive oil, plus more for one of the baking sheets

3/4 teaspoon dried tarragon

Pinch of sugar

Coarse salt and ground pepper

1/3 cup mayonnaise

1 tablespoon fresh lemon juice

½ cup panko

4 flounder fillets (1 1/2 pounds total)

2 tablespoons Dijon mustard

How to:

1. Preheat oven to 225C.

2. Place tomatoes and potatoes on an oven proof baking tray.  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.)

3. As the tomatoes and potatoes cook, make the sauce. In a small bowl, whisk together mayonnaise, the remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.

4. Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread topsides with mustard; sprinkle with panko, pressing to adhere, drizzle with olive oil. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.