Red Snapper Parmigiana

Recipe Ingredients

1/2 cup	118ml	Chablis
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Crushed red pepper
3		Garlic - crushed
1 lb	454g / 16oz	Red snapper - about 4
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	36g / 1.3oz	Grated fresh parmesan cheese - or romano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Vegetable cooking spray
1 1/2 teaspoons	7.5ml	Olive oil
4		Lemon wedges

Recipe Instructions

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add fish; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade. Set fish aside.

Combine flour and next 3 ingredients in a large zip-top plastic bag. Add fillets; seal bag, and shake to coat fillets with flour mixture.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add fish, and cook 6 minutes on each side or until fish flakes easily when tested with a for.

Serve with lemon wedges.

Source:
Cooking Light, Mar/Apr 1994

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