Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad

Ingredients

• 0.3 lb arugula washed and dried
• 0.3 teaspoon pepper black freshly ground plus more for sprinkling on bread and fish
• 15 oz cannellini beans white rinsed drained canned
• 0.8 teaspoon kosher salt plus more for sprinkling on bread and fish
• 8 fillet filets dried red with skin (6 to 8 oz. each), rinsed and
• 8 slices top such as pugliese, cut on a diagonal thick (1 in. )
• 8 sprigs flat parsley 
• 2 cloves garlic peeled cut in half
• 2  optional: lemon 
• 0.5 cup olive tapenade store-bought
• 0.7 cup olive oil extra virgin extra-virgin divided
• 3 cups and/or cherry tomatoes mixed red yellow rinsed halved

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• knife
• whisk
• mixing bowl
• broiler
• spatula

Directions

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 32
2. Zest 1 lemon (to yield 1 tsp. zest) and squeeze half of it (to yield 2 tsp. juice).
3. 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.
4. Add beans and toss gently to mix. Set aside.
5. With a very sharp knife, make shallow slashes about 1 in. apart in skin of snapper fillets. Season fillets with salt and pepper.
6. Heat 1 tbsp. olive oil in a large nonstick frying pan over medium-high heat.
7. 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.
8. 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).
9. Add arugula and tomatoes to beans and toss gently but thoroughly. Divide salad among 8 plates, arranging in center.
10. Set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up.
11. 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.
12. Garnish each plate with a lemon wedge.
13. Drizzle some olive oil over each.