Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 8

Green beans steam in their own sealed packet while tomatoes slowly roast and panko-crusted tilapia gets nicely crisp on top, all on a single baking sheet.

Hannah Klinger
Recipe by Cooking Light March 2015

Gallery

Credit: Christopher Testani; Styling: Alistair Turnbull

Recipe Summary

hands-on:
15 mins
total:
48 mins
Yield:
Serves 4 (serving size: 1 fillet, 2 tomato halves, and 3/4 cup green beans)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

    Advertisement
  • 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.

Nutrition Facts

297 calories; fat 10.6g; saturated fat 1.5g; mono fat 5.7g; poly fat 2.5g; protein 37g; carbohydrates 14g; fiber 4g; cholesterol 85mg; iron 2mg; sodium 608mg; calcium 65mg.
Advertisement
Advertisement