Baked Tilapia with Garlicky Green Beans and Roasted Tomatoes

 4 Plum Tomatoes (halved lengthwise)
¾ teaspoon
Kosher Salt (divided)
½ teaspoon
Black Pepper (freshly ground, divided)
1 tablespoon
Olive Oil
2 Garlic Cloves (thinly sliced)
12 ounces Green Beans (trimmed)
¼ cup Mayonnaise
2 teaspoons Fresh Lemon Juice
1 ½ teaspoons Fresh Tarragon (chopped)
1 teaspoon Dijon Mustard
4 6-ounces Tilapia Fillets
⅓ cup Panko breadcrumbs
8 Lemon Wedges

 Preheat the oven to 500 degrees.

Place the tomatoes, cut side up, on a foil-lined baking sheet and coated with cooking spray. Brush the tomatoes with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 500 ° C for 5 minutes.

Reduce the oven temperature to 450 ° (do not remove the baking sheet from the oven). Combine 1/4 teaspoon salt, oil, garlic, and green beans on a large piece of foil; toss to coat. Wrap the foil and seal tightly to form a bag. Place the bag on a baking sheet with the tomatoes; bake at 450 ° C for 20 minutes.

Combine the mayonnaise, juice, tarragon and Dijon in a bowl, stirring with a whisk. Sprinkle the fillets evenly with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Spread the mayonnaise mixture evenly over 1 side of the fillet. Spread the panko evenly on top and drizzle with cooking spray.

Remove the baking sheet from the oven. Transfer the tomatoes and bag to 1 side of the pan. Place the fillets on the other side of the pan. Bake at 450 ° C for 6 minutes. Turn the broiler to high and broil for 3 minutes or until the panko is golden and the fish flakes easily when tested with a fork. Serve with green beans, tomatoes, and lemon.