This is the second ‘sheetpan’ tilapia I have cooked in the past month, and again it turned out so well. I’m grateful that I’m finally learning to cook fish. In the past it’s so often been dry, or underdone. Basting the fish with this simple sauce and cooking it with beans and greens of some sort has resulted in perfect moist, flaky fish both times. Today I used the marinade from one recipe and made up the vegetable mix from another recipe. I whisked a quarter cup mayonnaise with a teaspoon of lemon zest, a pinch of paprika, some grated garlic and salt, and slathered that on both sides of the fish, then arranged cannellini beans, green olives, and leeks around the filets. On top of the fish I arranged thinly sliced orange jalapeños and lemons, and baked at 300℉ for about 25 minutes. So simple, so delicious! But how did I not even think to toss in a few apricot halves, either on the baking sheet or on the plate??? Maybe because I was canning more apricot jam at the same time I was baking the fish.