Red Snapper Fillets On Garlic Toasts W/ Arugula -bean Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 8 slices crusty bread, such as pugliese, cut on a diagonal into 1-inch slices
• 2/3 cup extra virgin olive oil, divided (approx.)
• 3/4 teaspoon sea salt (coarse) or 3/4 teaspoon kosher salt, plus more for sprinkling on bread and fish (coarse)
• 2 garlic cloves, peeled, cut in half
• 2 lemons
• 1 (15 ounce) can cannellini, rinsed and drained in a colander (or other beans)
• 8 red snapper fillets, 6-8 oz, with skin, rinsed and dried (or pacific cod)
• 1 pint cherry tomatoes, mixed red and yellow (about 3 cups)
• 1/2 cup tapenade, black olive, store-bought (approx.)
• 8 sprigs flat leaf parsley

Recipe

• 1 preheat broiler. put bread slices on a large baking sheet, brush both sides with olive oil (about 6 tbsp), and sprinkle with salt and pepper to taste. broil bread on both sides until golden and crunchy, about 2 minutes per side. when toasts are cool enough to handle, rub each on one side with garlic halves. lower heat to 325 degrees.
• 2 zest 1 lemon (to yield 1 tsp zest) and squeeze half of it (to yield 2 tsp juice). cut other lemon into wedges. in a large mixing bowl, whisk together 3/4 tsp salt, 1/4 tsp pepper, lemon zest, lemon juice, and 2 tbsp olive oil. add beans and toss gently to mix. set aside.
• 3 with a very sharp knife, make shallow slashes about 1 inch apart in skin of snapper fillets. season fillets with salt and pepper. heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. add 4 fillets skin side down, reduce heat to medium, and cook 5 to 6 minutes, pressing often with spatula to keep them as flat as possible; turn over and cook another 2 minutes. transfer to a baking sheet and reserve pan juices in a bowl. wipe pan clean with paper towels and cook remaining fillets the same way, reserving pan juices and transferring to baking sheet. put fish in oven and cook until done, about 8 minutes (cut to check).
• 4 add arugula and tomatoes to beans and toss gently but thoroughly. divide salad among 8 plates, arranging in center.
• 5 set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up. drizzle each fillet with a bit of pan juice, then top with about 1 tbsp tapenade and a parsley sprig, and a drizzle of olive oil. garnish each plate with a lemon wedge. drizzle some olive oil over each.
• 6 notes: wash the arugula the night before and chill, wrapped in a kitchen towel and stored in a resealable plastic bag. make the toasts (grilled instead of broiled, if you like) a day ahead and keep in an airtight container. the vinaigrette can be made up to a week ahead and kept in the refrigerator. the fish can be seared (2-3 minutes per side in a hot pan) shortly before dinner, then put in a 350-degree oven for about 8 minutes to finish cooking (an easy way to get all 8 servings ready at once).