- 4 plum tomatoes, halved lengthwise
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 12 ounces green beans, trimmed
- 1/4 cup canola mayonnaise
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 4 (6-ounce) tilapia fillets
- 1/3 cup panko (Japanese breadcrumbs)
- 8 lemon wedges
- calories 297
- fat 10.6 g
- satfat 1.5 g
- monofat 5.7 g
- polyfat 2.5 g
- protein 37 g
- carbohydrate 14 g
- fiber 4 g
- cholesterol 85 mg
- iron 2 mg
- sodium 608 mg
- calcium 65 mg
How to Make It
Preheat oven to 500°.
Place tomatoes, cut sides up, on a foil-lined baking sheet coated with cooking spray. Coat tomatoes with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 500° for 5 minutes.
Reduce oven temperature to 450° (do not remove pan from oven). Combine 1/4 teaspoon salt, oil, garlic, and green beans on a large piece of foil; toss to coat. Fold foil over, and seal tightly to form a packet. Place packet on baking sheet with tomatoes; bake at 450° for 20 minutes.
Combine mayonnaise, juice, tarragon, and Dijon in a bowl, stirring with a whisk. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spread mayonnaise mixture evenly over 1 side of fillets. Top evenly with panko, and coat with cooking spray.
Remove pan from oven. Move tomatoes and packet to 1 side of pan. Arrange fillets on other side of pan. Bake at 450° for 6 minutes. Turn broiler to high (do not remove pan from oven). Broil 3 minutes or until panko is golden and fish flakes easily when tested with a fork. Serve with green beans, tomatoes, and lemon.