Pringle-coated sea bass on day-old wonder bread tuscan salad

Yield: 1 servings

Measure Ingredient
1 can Low fat Pringles
¾ cup Grated Parmesan cheese
2 tablespoons All-purpose flour
1 pinch Chili powder
2 tablespoons Canola oil
4 \N Fillets sea bass; (8-ounce)
\N \N Tuscan Salad; recipe follows
3 cups Wonder bread; ripped into bits
½ cup Chopped tomato
1 tablespoon Sliced basil
¼ cup Minced white onion
½ tablespoon Minced fresh garlic
1 tablespoon Extra virgin olive oil; up to 2
1 tablespoon Fresh lemon juice
\N \N Kosher salt to taste

TUSCAN SALAD

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.

TUSCAN SALAD:

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.

Converted by MC_Buster.

Per serving: 1044 Calories (kcal); 66g Total Fat; (57% calories from fat); 90g Protein; 20g Carbohydrate; 187mg Cholesterol; 1358mg Sodium Food Exchanges: 1 Grain(Starch); 12½ Lean Meat; 1 Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0014 Converted by MM_Buster v2.0n.

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