Red Snapper Parmigiana
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
white wine
chablis |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 3 | cloves |
garlic
crushed |
|
| 4 | each |
red snapper fillets
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | teaspoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
white wine
chablis |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 3 | cloves |
garlic
crushed |
|
| 4 | each |
red snapper fillets
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 7.5 | ml |
olive oil
|
|
Directions
Combine first four ingredients in a large zip-top heavy duty Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside. Combine flour and next 3 ingredients in large zip-top plastic Add fish fillets, and seal bag; shake to coat fillets with flour mixture. 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.
