Baked fish with beetroot and apple salad

Ingredients:

• 4 tilapia fillets with skin on (about 170 g each)
• 1/4 cup light mayonnaise
• 1/2 teaspoon grated lemon zest and juice of 1 lemon, plus wedges for serving
• 1 tbsp. breadcrumbs
• 1/4 cup finely chopped parsley
• 2 tbsp capers, finely chopped
• 1 teaspoon mustard
• 3 tbsp. l. olive oil
• 6 tbsp. mesclun salad (about 150 gr.)
• 250g peeled and cooked beets, quartered (about 1.5 cups)
• 1 cucumber, thinly sliced
• 1 apple, thinly sliced

Preparation:

1. Preheat oven to 450°F (230°C) and set a rack over a baking sheet; spray the rack with cooking spray. Combine the mayonnaise, lemon zest, and 1 tablespoon lemon juice in a shallow bowl; season with salt and pepper. Combine the breadcrumbs, parsley, and capers in another shallow dish; season with salt and pepper.
2. Pat the fish dry with paper towels. Dip the fish, flesh side down, into the mayonnaise mixture, then coat with the breadcrumb mixture. Transfer the fish, breaded side up, to the prepared grill. Coat the fish with cooking spray. Bake until golden brown and crispy, about 15 minutes.
3. Combine the remaining lemon juice and mustard in a large bowl. Gradually add the olive oil, whisking until smooth; season with salt and pepper. Add the mesclun lettuce, beets, cucumber, and apple and toss well; season with salt and pepper. Serve. beetroot salad with fish, garnished with lemon wedges.