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

Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad
Photo by Lisa Romerein

Ingredients

  • 8 slices (1 in. thick) crusty bread, such as pugliese, cut on a diagonal
  • About ½ cup store-bought black-olive tapenade
  • 2 lemons
  • 8 red snapper or Pacific cod fillets with skin (6 to 8 oz. each), rinsed and dried
  • About 2/3 cup extra-virgin olive oil, divided
  • About 8 cups arugula leaves (about 1/3 lb.), washed and dried
  • 8 sprigs flat-leaf parsley
  • + 5 more ingredients
    • ¾ teaspoon sea salt or coarse kosher salt, plus more for sprinkling on bread and fish
    • 1 can (15 oz.) cannellini or other white beans, rinsed and drained in a colander
    • 2 cloves peeled garlic, cut in half
    • ¼ teaspoon freshly ground black pepper, plus more for sprinkling on bread and fish
    • 1 pint mixed red and yellow cherry tomatoes (about 3 cups), rinsed and halved

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...

View full recipe at My Recipes

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