Red Snapper with Sweet Garlic Pesto

For the garlic pesto:
1 1/2 cups water
1 cup sugar
16 cloves garlic, unpeeled
2 Tblsp extra virgin olive oil
1 Tblsp minced fresh parsely, plus more for garnish
salt and freshly ground pepper to taste

For the red snapper:
1 lb. snapper fillet, pin bones removed and cut on the diagonal into 4 (4 oz.) fillets
1/2 cup all purpose flour, seasoned with 2 pinches of cayenne pepper
2 Tblsp vegetable oil salt and freshly ground pepper lemon wedges

In a small saucepan bring the water and sugar to a boil over high heat. Add the garlic, reduce the heat to low and simmer until the garlic is soft, about 40 minutes. Remove the garlic from the pan, then discard the syrup. Smash the cloves with the side of a chef's knife to remove the skins and place the flesh in a small bowl or mortar. Slowly combine the olive oil with the garlic, add the minced parsely, a grind of pepper, a tiny pinch of salt and mix until creamy. Set aside. Preheat the oven to 400°F. Season the fillets with salt and pepper and dredge in the flour, tapping to remove excess. In a large skillet over medium high heat, heat the oil until very hot, but not smoking. Add the fillets and cook until brow around the edges, about one minute. Turn the fillets and put the pan in the oven until the fish is cooked through, about 6 to 8 minutes. Spread a layer of sweet garlic pesto on each fillet. Garnish with lemon wedges and Italian parsley.