Roasted Snapper with Lemon Pepper Pesto
Ingredients
- 1.5 lb Fresh snapper fillets approx. 3 fillets 6-8oz each
- 2 Tbsp Caraluzzi’s EV olive oil
- 1 Lemon sliced into ¼ inch slices
- 3 Tbsp Caraluzzi’s Pesto Sauce
- 12 oz bag Pero Farms Green Beans
- 8.8 oz Minute White & Red Quinoa
- McCormick Lemon & Pepper Seasoning
- 1 Tbsp butter
- salt & pepper
Instructions
- Preheat oven to 375 degrees. Set pesto sauce on the countertop to get to room temperature while preparing the snapper.
- In a baking dish (approx. 10”x15”) brush 1 Tbsp olive oil on bottom of dish. Lay down lemon slices covering the bottom of dish. Pat dry the snapper fillets and place in dish with skin side down on bed of lemon slices. Brush top of snapper fillets with 1 Tbsp of olive oil. Then sprinkle the top of each fillet with the lemon pepper seasoning.
- Put dish in the oven on center rack and bake for 16-20 mins. Cooking times may vary depending on thickness of fillets. (cook to minimum 145 degrees F).
- While the snapper is in the oven and getting close to being done, prepare the green beans per instructions on the bag. When done add 1 Tbsp of butter and salt & pepper to taste.
- Prepare the quinoa per instructions.
- When the snapper is done pull dish out of the oven and then drizzle 1 Tbsp of Caraluzzi’s Pesto Sauce over each fillet. (if you prefer, before adding the pesto you can gently flip over each fillet and carefully remove the skin).