Recipe - Red Snapper Parmigiana

One half cup Chablis/dry white wine
One half teaspoon Dried whole thyme
One fourth teaspoon Crushed red pepper
3 Cloves garlic, crushed
4 (4 oz) red snapper fillets
One fourth cup All purpose flour
One fourth cup Fresh grated Parmesan cheese
(or Romano cheese)
One fourth teaspoon Salt
One fourth teaspoon Pepper
Vegetable cooking spray
1 One half teaspoon Olive oil
Lemon wedges

1. Combine first four ingredients in a large ziptop 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 ziptop
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.