I forgot to take a photo, so here’s the one from the Martha website!
As usual, I made a few changes. Here’s what you’ll need:
- 4 tomatoes, halved (the recipe originally calls for 6 plum tomatoes, I’m too poor to pay $3 a lb. for tomatoes)
- 2-4 Tbsp olive oil (and some cooking spray, or more oil, for the baking sheet)
- 3/4 tsp dried oregano (you may use tarragon instead)
- pinch sugar
- salt and pepper
- 1/3 c mayonnaise
- 1 Tbsp lemon juice
- 2 handfuls of breadcrumbs (panko or original, whatever you have on hand would work)
- 4 (approximately 1 1/2 lbs) white fish fillets (the recipe originally calls for flounder, but I used tilapia
- 2 Tbsp + Dijon mustard
What you’ll do:
- Preheat the oven to 450 degrees Fahrenheit.
- Arrange halved tomatoes on a rimmed baking sheet, cut side up. Drizzle with a tablespoon oil, 1/4 teaspoon oregano, a pinch of sugar, salt and pepper. Roast approximately 25 minutes.
- Prepare the fish. Pat the fish dry with paper towels and season both sides with salt and pepper. Lay the fillets flat on an oiled, rimmed baking sheet. Spread the Dijon mustard on top of fillets and sprinkle with bread crumbs, pressing to adhere them to the fish. Place the fish in the oven when there is approximately 8 minutes left in baking time for the tomatoes.
- In the meantime, or while the fish is baking, make your sauce. In a small ramekin or cereal bowl, mix mayonnaise, remaining 1/2 teaspoon oregano, and lemon juice. Season you sauce with salt and pepper. Set aside.
- When tomatoes are tender and fish flakes easily with a fork, remove both from the oven and serve with dipping sauce. If you wish, you can sprinkle some fresh grated parmesan over the hot tomatoes, but that’s totally up to you… I love cheese, so I did just that.
- I think next time I’ll make asparagus with the fish, rather than tomatoes, because I like asparagus better than roasted tomatoes.