Categories: Fish, Low-cal, Low-fat 
      Yield: 4 servings 
  
    1/2 c  Chablis/dry white wine 
    1/2 ts Dried whole thyme 
    1/4 ts Crushed red pepper 
      3    Cloves garlic, crushed 
      4    (4 oz) red snapper fillets 
    1/4 c  All purpose flour 
    1/4 c  Fresh grated Parmesan cheese 
           (or Romano cheese) 
    1/4 ts Salt 
    1/4 ts Pepper 
           Vegetable cooking spray 
  1 1/2 ts Olive oil 
           Lemon wedges 
  
  1. Combine first four ingredients in a large zip-top 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 zip-top 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.