Red Snapper Parmigiana

Course : Fish
Serves: 4
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1/2 cup Chablis/dry white wine
1/2 teaspoon dried whole thyme
1/4 teaspoon crushed red pepper
3 cloves garlic -- crushed
4 fillets red snapper fillets -- (4 oz)
1/4 cup all purpose flour
1/4 cup fresh grated parmesan cheese (or Romano cheese)
1/4 teaspoon salt
1/4 teaspoon pepper
1 spray vegetable cooking spray
1 1/2 teaspoons olive oil
1 medium lemon wedges

Preparation / Directions:

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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