Red Snapper in Pesto Phyllo Packages

Spread 1 tablespoon of the Basil Pesto on 1 fish fillet. Top with another fish fillet. Repeat with the remaining fish and Basil Pesto, forming 12 fish sandwiches. Clarify the butter in a small saucepan over medium heat. Place 1 phyllo sheet on a work surface so the long side is parallel to the edge of the work surface, keeping the remaining phyllo sheets covered with a damp towel. Brush lightly with butter. Fold in half from the short side like a book and brush with butter. Place 1 fish stack 2 inches from the bottom edge. Fold the 2-inch border over the fish. Fold in the long sides and roll up to enclose the fish. Place seam side down on a large baking sheet. Brush with butter. Repeat with the remaining ingredients to form 12 packets. Bake at 425 degrees for 15 to 20 minutes or until the fish is firm and the pastry is golden brown. Arrange 2 packets on each individual serving plate.

Basil Pesto with Vermicelli

Purée the basil, pine nuts, garlic, Parmesan cheese and spinach in a food processor. Add the olive oil in a fine stream, processing constantly. Cook the pasta in boiling salted water in a large saucepan until tender. Drain, reserving ½ of the liquid. Add the reserved liquid to the pesto and mix well. Pour over the pasta and toss to coat well.