Pringle-coated sea bass on day-old wonder bread tuscan salad
1 servings
Ingredients
| Quantity | 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 | Fillets sea bass; (8-ounce) | |
| 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 |
| Kosher salt to taste | ||
Directions
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.