Red Snapper Parmigiana

• 1/2 cup white wine chablis
• 1/2 teaspoon thyme dried
• 1/4 teaspoon red pepper flakes crushed
• 3 cloves garlic crushed
• 4 each red snapper fillets
• 1/4 cup flour, all-purpose
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons olive oil

1. 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.
2. Remove fish from bag; discard marinade and set fish aside.
3. Combine flour and next 3 ingredients in large zip-top plastic Add fish fillets, and seal bag; shake to coat fillets with flour mixture.
4. Coat a large nonstick spray with cooking spray.
5. Add oil, place over medium heat until hot.
6. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork.
7. Serve with lemon wedges.

white wine chablis, thyme, red pepper, garlic, red snapper, flour, parmesan, salt, black pepper, olive oil

Taken from recipeland.com/recipe/v/red-snapper-parmigiana-41371 (may not work)