Red Snapper Parmigiana

1/2 c Chablis/dry white wine

1/2 ts Dried whole thyme

1/4 ts Crushed red pepper

3 Cloves garlic, crushed

4 (4 oz) red snapper fillets

1/4 c All purpose flour

1/4 c Fresh grated Parmesan cheese

(or Romano cheese) 1/4 ts Salt

1/4 ts Pepper

Vegetable cooking spray 1 1/2 ts Olive oil

Lemon wedges 1. Combine first four ingredients in a large zip-top heavy duty

plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside. 2. Combine flour and next 3 ingredients in large zip-top plastic bag.

Add fish fillets, and seal bag; shake to coat fillets with flour mixture. 3. 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.