| 6 | Plum tomatoes or big cherry-halved |
| 2 tbs | Olive oil |
| 3/4 tsp | Dried tarragon |
| | Pinch sugar |
| | Coarse salt/pepper |
| 1/3 cup | Mayo/yogurt |
| 1 tbs | Fresh lemon juice |
| 3 slices | White or light wheat bread or bread crumbs in a pinch |
| 4 | Fillets of light fish-tilapia, flounder, basa |
| 2 tbs | Dijon mustard |
Preheat oven: 450
1. Put tomatoes in ziploc w/ 1 Tbs oil, 1/4 tsp. tarragon, sugar, salt, pepper....toss to coat Roast cut side up 20 min.
2. Whisk together mayo and 1/2 tsp tarragon, lemon, s & p...this sauce is good, but not a necessity.
3. Lined rimmed baking sheet w/ foil and spray w/ oil. Place bread, s&p, and 1 Tbs oil in processor and pulse until crumbs form.
4. Lay fillets flat on pan, season w/ s&p. Spread top with dijon and top with bread crumbs, lightly pressing to adhere. Bake until fish cooked through and crumbs are browned...6-8 minutes. Serve w/ tomatoes and sauce.
Didn't think I would like tomatoes, but a bite of both, fish and tomato together was nice compliment. Sauce was nice, but I think could be made w/ yogurt or left off and use a squeeze of lemon juice instead. If no tarragon can use basil or oregano.