Ingredients

• 2 tablespoons unsalted butter
• Olive oil cooking spray
• 2 pints grape tomatoes, halved
• ½ cup prediced yellow onions
• 1 teaspoon olive oil
• 1 (0.5-oz) packet pesto sauce mix, divided
• 6 tablespoons flour
• ½ cup grated Pecorino Romano cheese
• ¼ cup grated Parmesan cheese
• ½ cup sliced almonds
• 4 fish fillets (such as tilapia, haddock, or roughy); 1 ½ lb
• ¼ cup egg substitute (or 1 large egg)
• 1 lemon, cut into wedges (optional)

Steps

1. Preheat oven to 375°F. Cut butter in small pieces and place in medium bowl to soften. Coat 13- x 9-inch baking dish with spray. Halve tomatoes; combine with onions, oil, and 1 tablespoon pesto mix until blended. Transfer mixture to baking dish.
2. Add flour to butter; rub together with fingertips until mixture resembles coarse breadcrumbs. Stir in cheeses until blended. Sprinkle cheese topping over tomatoes; bake 18–20 minutes or until topping is brown and tomatoes are bubbly.
3. Place remaining 1 tablespoon pesto mix and almonds in food processor bowl; blend until smooth. Place fish on top of tomatoes; brush with egg, then top with almond mixture. Increase oven temperature to 400°F; bake 10–12 more minutes or until crust begins to brown and fish is 145°F (or opaque and flakes easily). Serve with lemon wedges.

Ingredients

• 3 oranges
• 1 tablespoon olive oil
• 1 teaspoon ground allspice
• ½ teaspoon kosher salt
• 5 oz baby arugula leaves
• ¼ cup brown sugar balsamic vinaigrette
• 4 oz crumbled goat cheese

Steps

1. Peel oranges; cut (across sections) into ½-inch slices. (Cut slices into half circles, if desired.)
2. Combine oil, allspice, and salt; toss oranges to coat.
3. Toss arugula with dressing and spread in single layer on serving platter. Arrange orange slices over arugula; sprinkle with cheese. Serve.