Fish Marinade:

• 4–6 fish boneless, skinless filets (4–6 ounces each)
• 1/4 cup olive oil
• 4 cloves garlic, finely minced
• 1 T whole grain mustard
• 1 tsp kosher salt
• Fresh ground pepper
• Zest of one lemon

Salad:

• 1 x 15 oz can cannellini beans, rinsed and drained
• 10 baby new potatoes, halved and blanched
• 1/2 lb green beans, trimmed and blanched
• 1/4 cup kalamata or Niçoise olives, sliced
• 2 Tbsp capers, drained
• 1/2 cup sliced roasted red bell pepper
• Greens (spinach or arugula for 4-6 people)
• 8 oz cherry tomatoes
• 1/4 cup fresh lemon juice and zest of one lemon
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 cup red onion, finely diced
• 1 Tbsp fresh thyme leaves or oregano
• 1/2 cup chopped Italian parsley
• 2 teaspoons whole grain mustard
• 3/4 tsp kosher salt
• Fresh ground black pepper