Ingredients
2 (15-ounce) cans cannellini beans, rinsed
1½ pounds mixed ripe tomatoes, cored and cut into ¾-inch pieces
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
½ cup extra-virgin olive oil, divided
½ cup fresh basil leaves
2 tablespoons red wine vinegar
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
4 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick
2 ounces (2 cups) baby arugula
Directions
1
Toss beans, tomatoes,
½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
Process 7 tablespoons oil, basil, vinegar, shallot, mustard,
½ teaspoon salt, and ¼ teaspoon pepper in blender until mostly smooth, about 30 seconds.
2
Pat cod dry with paper towels and sprinkle with remaining
½ teaspoon salt and ½ teaspoon pepper. Heat remaining
1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until
shimmering. Add cod and cook until both sides are lightly browned and cod registers 140 degrees, about 6 minutes per side.
3
Add ¼ cup dressing and
arugula to bean mixture and toss
to combine. Divide salad among
4 serving bowls and top each with
1 piece cod. Drizzle cod with remaining vinaigrette. Serve.