Red Snapper Fillets On Garlic Toasts With Arugula White-Bean Salad

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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

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