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

My experience with this recipe: great flavors, poor execution (on my part)! I burned the toast. Twice. I had whole fish, which I have never worked with before. But the flavors were outstanding: bright, fresh, strong. I will definitely make again.

Very quick and easy to make, great for a healthy weeknight dinner. I used snapper fillets without skin and quartered Campari tomatoes instead of slicing a bunch of cherry tomatoes to save time. Also rubbed garlic on both sides of olive toast for extra flavor. The garlic toast, arugula, and lemon flavor with the fish tasted wonderful together. The dish looks pretty too. My husband and I both loved this recipe