Pan-Seared Snapper in White Wine Tomato Basil Sauce & Lentil Pasta

For the White Wine Tomato Basil Sauce:

2 tablespoons garlic olive oil

1 teaspoon crushed red pepper flakes

5 large cloves garlic, minced

1 pint cherry tomatoes, sliced in half

1/4 cup dry white wine (don’t be afraid to splash in more)

1/2 cup fresh basil, finely chopped (I always add more)

2 tablespoons fresh lemon juice

1/2 teaspoon fresh lemon zest

1 can of artichokes

1 tablespoon grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

For the Snapper

2 tablespoons olive oil

1 and 1/2 pounds fresh snapper, cut into 4 pieces

For the Pasta

1 packet of POW lentil linguine pasta

The White Wine Tomato Basil Sauce:

Heat oil in a large sautè pan on medium heat. Add crushed red pepper flakes, garlic and sautè for 1 minute. Add in the cherry tomatoes, stirring every so often, until they’re soft and blistering, around 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Meanwhile, stir in the basil, lemon juice, lemon zest, artichokes, parmesan, salt, and pepper and cook for about 2 minutes. (Reserve some sauce in a bowl to use pour over the snapper later) Add in pasta to coat evenly.

The Pasta

Add pasta to 4 quarts boiling water. Return to boil, stirring frequently. Cook uncovered for 8-10 minutes. Begin tasting pasta after 6 minutes and cook to desired tenderness. Add pasta to the tomato basil sauce and coat evenly.

The Snapper

Heat oil in a large sautè pan over medium heat. Season both sides of snapper with salt and pepper. Place snapper in the oil and cook about 5 minutes. Carefully flip the snapper over continue to cook for another 5 minutes (or until cooked through).

Pour the side sauce over the snapper and add the snapper over the pasta to serve.

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