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Red Snapper Parmigiana No. 2790 Yields 4 Servings

A home-style Red Snapper Parmigiana No. 2790 Yields 4 Servings made with Chablis Salt, Dried Whole Thyme Pepper, Red Pepper Crushed Vegetable Cooking, Garlic Crushed Spray, and Red Snapper Fillets Olive Oil. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 3 clove
• 4
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Combine the first four ingredients in a large, heavy duty, sealable plastic bag.

2. 2

   Add the fish.

3. 3

   Seal the bag.

4. 4

   Let stand, refrigerated for 30 minutes, turning the bag occasionally.

5. 5

   Remove the fish.

6. 6

   Set aside.

7. 7

   Discard the marinade.

8. 8

   Combine the flour and the next 3 ingredients. in a large, heavy duty, sealable plastic bag.

9. 9

   Add the fish fillets.

10. 10

    Seal the bag.

11. 11

    Shake to thoroughly coat the fillets with the flour mixture.

12. 12

    Coat a large, non-stick skillet with cooking spray.

13. 13

    Add the oil.

14. 14

    Place over medium heat until hot.

15. 15

    Saute the fish fillets until the fish flakes easily when tested with a fork (about 6 minutes on each side).

16. 16

    Serve with lemon wedges.