Red Snapper Fillets on Garlic Toasts W/ Arugula White-Bean Salad

• 8 slices crusty bread, such as pugliese, cut on a diagonal into 1-inch slices
• 23 cup extra virgin olive oil, divided (approx.)
• 34 teaspoon sea salt (coarse) or 34 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 white 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)
• 12 cup tapenade, black olive, store-bought (approx.)
• 8 sprigs flat leaf parsley

1. Preheat broiler.
2. 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.
3. Broil bread on both sides until golden and crunchy, about 2 minutes per side.
4. When toasts are cool enough to handle, rub each on one side with garlic halves.
5. Lower heat to 325 degrees.
6. Zest 1 lemon (to yield 1 tsp zest) and squeeze half of it (to yield 2 tsp juice).
7. Cut other lemon into wedges.
8. In a large mixing bowl, whisk together 3/4 tsp salt, 1/4 tsp pepper, lemon zest, lemon juice, and 2 tbsp olive oil.
9. Add beans and toss gently to mix.
10. Set aside.
11. With a very sharp knife, make shallow slashes about 1 inch apart in skin of snapper fillets.
12. Season fillets with salt and pepper.
13. Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat.
14. 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.
15. Transfer to a baking sheet and reserve pan juices in a bowl.
16. Wipe pan clean with paper towels and cook remaining fillets the same way, reserving pan juices and transferring to baking sheet.
17. Put fish in oven and cook until done, about 8 minutes (cut to check).
18. Add arugula and tomatoes to beans and toss gently but thoroughly.
19. Divide salad among 8 plates, arranging in center.
20. Set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up.
21. 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.
22. Garnish each plate with a lemon wedge.
23. Drizzle some olive oil over each.
24. Notes: Wash the arugula the night before and chill, wrapped in a kitchen towel and stored in a resealable plastic bag.
25. Make the toasts (grilled instead of broiled, if you like) a day ahead and keep in an airtight container.
26. The vinaigrette can be made up to a week ahead and kept in the refrigerator.
27. 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).

crusty bread, extra virgin olive oil, salt, garlic, lemons, cannellini, red snapper, cherry tomatoes, tapenade, flat leaf parsley

Taken from www.food.com/recipe/red-snapper-fillets-on-garlic-toasts-w-arugula-white-bean-salad-246153 (may not work)