Red Snapper Parmigiana
Submitted by zt
Red snapper parmigiana marinates snapper fillets in white wine, garlic, and herbs, then gives them a savory parmesan-flour crust and a quick pan-fry. A light, low-fat fish dinner finished with a squeeze of lemon.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsA light fish dinner with a savory parmesan crust. These snapper fillets first take a short marinade in white wine, garlic, thyme, and a pinch of red pepper flakes, which seasons the lean fish and lends a subtle herbal warmth.
Then comes the coating: a quick dredge in flour mixed with grated parmesan, salt, and pepper. As the fillets pan-fry, the cheese in the crust browns into a golden, savory, faintly nutty crust without any breadcrumbs or deep frying.
A nonstick pan and just a little olive oil keep the dish light, which is the whole appeal here, big flavor with very little fat.
Snapper is delicate, so cook it gently until it flakes easily with a fork and no further; pushing it turns the lean fish dry.
Finish with a squeeze of fresh lemon, which brightens the parmesan crust and the wine-marinated fish underneath.
Chef Tips
- Pat the fillets dry after marinating so the flour-parmesan coating sticks and crisps instead of going gummy.
- Cook in a hot nonstick pan and resist flipping too early; let the crust set so it doesn’t tear.
- Pull the fish the moment it flakes; lean snapper dries out fast if overcooked.
Variations
- Use tilapia, cod, or another mild white fish in place of snapper.
- Add lemon zest or chopped parsley to the flour-parmesan coating.
- Reduce the leftover marinade with a little butter for a pan sauce, cooking the marinade fully first.
Ingredients
Directions
Combine first four ingredients in a large zip-top heavy duty Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside. Combine flour and next 3 ingredients in large zip-top plastic Add fish fillets, and seal bag; shake to coat fillets with flour mixture. 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.
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