re: Red Snapper Reciepe

Get some puff pastry sheets, roll out rectangles, place dry fillet on rectangle, squeeze the juice off one lemon wedge over the top, season with lemon pepper and Cajun seasoning, top with pats of butter, and wrap tightly in the pastry (like you are wrapping a package). Brush the outside with an egg wash, and bake in a 375-400 degree oven until the pastry is brown (usually about 15-20 minutes). I usually open the package up at the seam to let the steam out and pour a topping of made with sauteed mushrooms, onions and shrimp mixed into a canned creamed soup (asparagus or mushroom) over it after the steam subsides. Tastes gourmet and using my lazy man shortcuts, isn't really time consuming or difficult.