4 plum tomatoes, halved
    Cooking spray
    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.