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Red Snapper Parmigiana

Source of Recipe

by Shanny, from FlowGo


Recipe Introduction

Many types of fish - like orange roughy, perch, nearly any white fish - can be used in this recipe, even though it calls for Red Snapper.

List of Ingredients

4 Red Snapper Fillets (4 oz. each)
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup grated Parmesan Cheese
1 1/2 tsp. Olive Oil
Lemon Wedges



Recipe

Combine Chablis, salt, thyme and black pepper in a heavy-duty, resealable plastic bag. Add fillets. Seal and refrigerate for at least 30 minutes, turning the bag occasionally. Remove fillets and discard marinade.
Combine flour, garlic, red pepper and Parmesan in a fresh heavy-duty, resealable bag. Add fillets, seal and shake to thoroughly coat fillets with flour mixture.
Heat olive oil in large skillet over medium heat. Saut� fillets until the fish flakes easily when tested with a fork, usually about 6 minutes on each side. Serve warm with lemon wedges.