Baked Tilapia With Garlicky Green Beans And Roasted Tomatoes

• 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

1. Preheat oven to 500u0b0.
2. 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 500u0b0 for 5 minutes.
3. Reduce oven temperature to 450u0b0 (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 450u0b0 for 20 minutes.
4. 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.
5. Remove pan from oven. Move tomatoes and packet to 1 side of pan. Arrange fillets on other side of pan. Bake at 450u0b0 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.

tomatoes, cooking spray, kosher salt, freshly ground black pepper, olive oil, garlic, green beans, canola mayonnaise, lemon juice, tarragon, mustard, tilapia fillets, lemon wedges

Taken from www.myrecipes.com/recipe/baked-tilapia-garlicky-green-beans (may not work)