Red Snapper Parmigiana Recipe

Name: Red Snapper Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/2 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes; 3 garlic cloves, crushed; 4 red snapper fillets, about 1-inch thick; 1/4 cup flour; 1/4 cup grated parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 teaspoons olive oil

Servings: persons

1
Combine the first 4 ingredients in a large zip-lock bag; add fish.
2
Marinate in the fridge for about 30 minutes, turning occasionally.
3
Remove fish from bag and discard the marinade.
4
Combine the flour, Parmesan, salt & pepper in another zip-lock bag.
5
Add the fish; seal and shake to coat the fish with the flour mixture.
6
Coat a large skillet with cooking spray and add the olive oil.
7
Heat over medium until hot.
8
Add the fish and cook for about 7 minutes on each side or until it flakes easily.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/2 teaspoon dried thyme, 1/4 teaspoon crushed red pepper flakes, 3 garlic cloves, crushed, and more.

Yes, Red Snapper Parmigiana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions