Fish RomanoPosted: February 5, 2007
This is from a wonderful cookbook Saving Dinner. My family has loved every single recipe I’ve tried from this book
Recipe By: Leanne Ely
3/4 cup white wine
1 teaspoon thyme
4 cloves garlic — pressed
6 fish fillets (white fish)
1/2 cup flour
1/2 cup Romano cheese — grated
salt & pepper — to taste
1 tablespoon olive oil
In a large zipper-topped plastic bag, combine first 4 ingredients. Add fish, seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Meanwhile, combine flour, Romano cheese, salt and pepper in another large zipper-topped plastic bag. Remove fish fillets from marinade (discard marinade) and add them to the flour bag, close bag, and shake to coat evenly with flour mixture.
In a skillet, heat oil over medium high heat. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.