Serves: 2
Prep/Cook time: 20 minutes

• 1 package (2 pieces) Christine’s crusted red snapper filets
• Olive oil
• 1 TBL butter
• 1/2 lb sliced mushrooms
• 7 oz (1/2 jar) roasted red peppers, drained & diced
• 3 oz sweet basil & pinon pesto (1/2 jar)
• 2 TBL lemon juice
• 1 cup white wine
• 1 package Creste de Gallo pasta, prepared as directed
• Salt & pepper to taste

Preheat oven at 350. Remove snapper from packaging and place on cookie sheet sprayed with cooking spray. Bake for 15-20 minutes, until snapper is cooked through and browned. Meanwhile, in a sauce pan, heat butter and olive oil over medium high heat. Sauté mushrooms until tender, about 5-7 minutes. Add in roasted red peppers, basil pesto, lemon juice, and white wine. Stir occasionally, only to simmer ingredients through. Plate pasta on desired dish and place snapper on top. Drizzle sauce over fish and garnish with parsley. Enjoy!