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Serves 2, doubles easily

4 plum tomatoes, thinly sliced
6-8 kalamata olives, pitted and coarsely chopped (about ¼ cup)
2 tsp. Grated lemon zest
Ground pepper to taste
Coarse salt to taste
2 tsp. Olive oil
2 Tbsp and 2 tsp mayonnaise
2 Tbsp grated Parmesan cheese
2 tsp fresh lemon juice
2 skinless tilapia fillets (6 oz. Each)

Preheat oven to 450°. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.

In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.

Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

Per serving: 423 calories; 28.5 grams fat; 35.3 grams protein; 8.8 grams carbohydrates; 1.8 grams fiber