Red Snapper Parmigiana

Red Snapper Parmigiana No. 2790 Yields 4 Servings

1/2 Cup Chablis 1/4 tsp Salt
1/2 tsp Dried Whole Thyme 1/4 tsp Pepper
1/4 tsp Red Pepper, Crushed - Vegetable Cooking
3 Cloves Garlic, Crushed Spray
4 4 oz Red Snapper Fillets 1 1/2 tsp Olive Oil
1/4 Cup All Purpose Flour - Lemon Wedges
1/4 Cup Parmesan, Grated

Combine the first four ingredients in a large, heavy duty, sealable plastic
bag.
Add the fish.
Seal the bag.
Let stand, refrigerated for 30 minutes, turning the bag occasionally.
Remove the fish.
Set aside.
Discard the marinade.
Combine the flour and the next 3 ingredients. in a large, heavy duty, sealable
plastic bag.
Add the fish fillets.
Seal the bag.
Shake to thoroughly coat the fillets with the flour mixture.
Coat a large, non-stick skillet with cooking spray.
Add the oil.
Place over medium heat until hot.
Saute the fish fillets until the fish flakes easily when tested with a fork
(about 6 minutes on each side).
Serve with lemon wedges.
~~~ Linda Fields