Pan-Roasted Snapper with White Beans in Parmesan Rind Broth

INGREDIENTS:Fish:
6 oz filet of Hawaiian Blue Snapper (fairly square shape)

Escarole:
as needed, 1 serving escarole
as needed, crushed garlic
as needed, crushed red chili pepper flakes
¼ lemon, juice only

Beans:
½ to 3/4 cup cooked cannelloni beans
8 halved cherry tomatoes in several colors
1 Tbsp. chopped fresh parsley

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