4 plum tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
2 garlic cloves, thinly sliced
12 ounces green beans
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
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.