Directions

1. Preheat oven to 425F. Drizzle 1 tablespoon of the lemon juice over fillets; set aside.
2. In a large bowl combine tomatoes, green beans, corn, oil, half the garlic, remaining 1/2 tablespoon lemon juice, and salt and pepper to taste; toss to coat. Spread vegetables evenly in a rimmed baking sheet.
3. Coat a baking pan with nonstick cooking spray. Pat fillets dry with paper towels; sprinkle both sides with 2 teaspoons of the Cajun seasoning. Place fillets on baking sheet with vegetables. Bake 12 to 15 minutes or until tomato skins begin to burst and fish flakes easily with a fork.
4. Meanwhile, in a medium skillet melt butter over medium heat; add remaining garlic and 1/2 teaspoon Cajun seasoning. Reduce heat to low. Remove fish and vegetables from oven. Place vegetables on a serving platter; top with fillets, drizzle with butter sauce, and serve.