Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 can low fat pringles |
3/4 cup grated parmesan cheese |
2 tablespoons all-purpose flour |
1 pinch chili powder |
2 tablespoons canola oil |
4 (8-ounce) fillets of sea bass |
tuscan salad, recipe follows |
3 cups wonder bread, ripped into bits |
1/2 cup chopped tomato |
1 tablespoon sliced basil |
1/4 cup minced white onion |
1/2 tablespoon minced fresh garlic |
1 to 2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice |
kosher salt to taste |
Directions:
1. Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.
2. TUSCAN SALAD:
3. Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.
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