Core tomato and cut into 1/2" dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions.

Mince garlic.

In a mixing bowl, combine tomatoes, seasoning blend, 1 tsp. olive oil, green onions, and a pinch of salt and pepper. Set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add half the garlic (reserve remaining for sauce). Stir occasionally until fragrant, 30-45 seconds.

Add green beans and cook, 1 minute.

Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.

While green beans cook, start tilapia.

Pat tilapia dry, and season all over with 1/4 tsp. salt and a pinch of pepper.

Place panko on a plate.

Spread 1/3 the mayonnaise (reserve remaining for sauce) evenly on one side of tilapia. Transfer tilapia, mayonnaise-side down, onto plate with panko and gently press to adhere. Let sit, 10 minutes.

While fish rests, make sauce.

Place butter and remaining garlic in a microwave-safe bowl. Microwave until melted, 20-30 seconds.

In another mixing bowl, combine remaining mayonnaise, 1 tsp. lemon juice, and a pinch of salt. Slowly pour garlic-butter into mayonnaise mixture, constantly whisking or stirring vigorously until combined.

If too thick, add 1/2-1 tsp. water until desired consistency is reached. Set aside.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add tilapia, panko-side down first, to hot pan and cook until browned and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping green beans with bruschetta, topping tilapia with sauce, and squeezing lemon wedges over tilapia to taste. Bon appétit!