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

1/2 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

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.

No additional tips available.

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

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.

Red Snapper Parmigiana

How did you like this recipe?

Frequently Asked Questions