Red Snapper Parmigiana

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Title: RED SNAPPER PARMIGIANA
Categories: Fish, Low-cal, Low-fat
Yield: 4 servings

1/2 c Chablis/dry white wine
1/2 ts Dried whole thyme
1/4 ts Crushed red pepper
3 Cloves garlic, crushed
4 (4 oz) red snapper fillets
1/4 c All purpose flour
1/4 c Fresh grated Parmesan cheese
(or Romano cheese)
1/4 ts Salt
1/4 ts Pepper
Vegetable cooking spray
1 1/2 ts Olive oil
Lemon wedges

1. Combine first four 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 and set fish aside. 2. Combine flour and next 3 ingredients
in large zip-top plastic bag. Add fish fillets, and seal bag; shake
to coat fillets with flour mixture. 3. Coat a large nonstick spray
with cooking spray. Add oil, place over medium heat until hot. Add
fish and cook 6 minutes on each side or until fish flakes easily when
tested with a fork. Serve with lemon wedges.

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