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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. Sauté fillets until the fish flakes easily when tested with a fork, usually about 6 minutes on each side. Serve warm with lemon wedges.