Season the flour with salt, pepper, garlic and rosemary. Dredge the fish in this mixture.
Heat the oil in a pan. Brown the fish on both sides and place in the oven to finish.
Meanwhile heat the pan with some more oil and sauté the shrimp, season with salt and pepper. Set the shrimp aside. Deglaze the pan with the wine and reduce. Add the heavy cream and red peppers. Reduce until thick and hit with a stick blender to puree the peppers.
Lay the lasagna on the plate and paint with the pesto. Place the fish on top. Place the shrimp and red pepper sauce on the plate. Finish with the spinach.
Ingredients
1/2 cup cream, heavy
rosemary, dried
flour
garlic, granulated
1 lasagna noodle , cooked
oil, olive
2 oz Roma® Pesto Basil Sauce
2 oz Red pepper, roasted
salt and pepper
salt and pepper
3 each 21-25 Baywinds shrimp p&d , tail off
1 Empire’s Treasure Snapper filet
1 cup spinach, fresh, sautéed with onions and pancetta
