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

Name: Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 151 grams About 8 cups arugula leaves (about , washed and dried; 0 teaspoons freshly ground black pepper, plus more for sprinkling on bread and fish; 425 grams can cannellini or other white beans, rinsed and drained in a colander; 1 teaspoons sea salt or coarse kosher salt, plus more for sprinkling on bread and fish; 8 fillets red snapper or Pacific cod fillets with skin (6 to 8 oz. each), rinsed and dried; 8 slices (1 in. thick) crusty bread, such as pugliese, cut on a diagonal; 8 sprigs flat-leaf parsley; 2 cloves peeled garlic, cut in half; 2 lemons; 118 milliliters About store-bought black-olive tapenade; 158 milliliters About extra-virgin olive oil, divided; 710 milliliters pint mixed red and yellow cherry tomatoes (about , rinsed and halved

Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad might be just the main course you are searching for. One serving contains 579 calories, 43g of protein, and 22g of fat. This dairy free and pescatarian recipe serves 8. Head to the store and pick up arugula leaves, olive oil, black-olive tapenade, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Bread

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Broiler

Zest 1 lemon (to yield 1 tsp. zest) and squeeze half of it (to yield 2 tsp. juice).

Ingredients you will need

Juice

Lemon

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Pepper

Lemon

Salt

Equipment you will use

Mixing Bowl

Whisk

Add beans and toss gently to mix. Set aside.

Ingredients you will need

Beans

With a very sharp knife, make shallow slashes about 1 in. apart in skin of snapper fillets. Season fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Snapper Fillets

Equipment you will use

Knife

Heat 1 tbsp. olive oil in a large nonstick frying pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Spatula

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).

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Paper Towels

Bowl

Oven

Frying Pan

Add arugula and tomatoes to beans and toss gently but thoroughly. Divide salad among 8 plates, arranging in center.

Ingredients you will need

Tomato

Arugula

Beans

Set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up.

Ingredients you will need

Snapper Fillets

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.

Ingredients you will need

Olive Oil

Tapenade

Parsley

Juice

Equipment you will use

Frying Pan

Garnish each plate with a lemon wedge.

Ingredients you will need

Lemon Wedge

Drizzle some olive oil over each.

Ingredients you will need

Olive Oil

Equipment

Ingredients

Servings:

151grams

About 8 cups arugula leaves (about , washed and dried 0teaspoons

freshly ground black pepper, plus more for sprinkling on bread and fish 425grams

can cannellini or other white beans, rinsed and drained in a colander 1teaspoons

sea salt or coarse kosher salt, plus more for sprinkling on bread and fish 8fillets

red snapper or Pacific cod fillets with skin (6 to 8 oz. each), rinsed and dried 8slices

(1 in. thick) crusty bread, such as pugliese, cut on a diagonal 8sprigs

flat-leaf parsley 2cloves

peeled garlic, cut in half 2

lemons 118milliliters

About store-bought black-olive tapenade 158milliliters

About extra-virgin olive oil, divided 710milliliters

pint mixed red and yellow cherry tomatoes (about , rinsed and halved

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.