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