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

Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad
12 Ingredients
  • 8 slices (1 in. thick) crusty bread, such as pugliese, cut on a diagonal
  • About 2/3 cup extra-virgin olive oil, divided
  • 3/4 teaspoon sea salt or coarse kosher salt, plus more for sprinkling on bread and fish
  • 1/4 teaspoon freshly ground black pepper, plus more for sprinkling on bread and fish
  • 2 cloves peeled garlic, cut in half
  • 2 lemons
  • 1 can (15 oz.) cannellini or other white beans, rinsed and drained in a colander
  • 8 red snapper or Pacific cod fillets with skin (6 to 8 oz. each), rinsed and dried
  • About 8 cups arugula leaves (about 1/3 lb.), washed and dried
  • 1 pint mixed red and yellow cherry tomatoes (about 3 cups), rinsed and halved
  • About 1/2 cup store-bought black-olive tapenade
  • 8 sprigs flat-leaf parsley
Nutrition
5330
267% daily value
8 servings
                                       
                                            high-​protein, high-​fiber, low-​fat, low-​carb, dairy-​free
     

Fat

135% 88

Saturated

86% 17

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 26

Carbs

10% 31

Carbs (net)

- 25

Fiber

22% 6

Sugars

- 4

Sugars, added

- 0

Protein

2068% 1034

Cholesterol

617% 1850

Sodium

145% 3476

Calcium

172% 1725

Magnesium

395% 1659

Potassium

455% 21400

Iron

69% 12

Zinc

174% 19

Phosphorus

1432% 10022

Vitamin A

184% 1656

Vitamin C

112% 101

Thiamin (B1)

209% 3

Riboflavin (B2)

21% 0

Niacin (B3)

102% 16

Vitamin B6

1551% 20

Folate equivalent (total)

86% 345

Folate (food)

- 335

Folic acid

- 6

Vitamin B12

6250% 150

Vitamin D

136000% 20400

Vitamin E

345% 52

Vitamin K

51% 61
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