Pringle-Coated Sea Bass On Day-Old Wonder Bread Tuscan Salad

Recipe Ingredients

1		Low fat Pringles
3/4 cup	109g / 3.8oz	Grated Parmesan cheese
2 tablespoons	30ml	All-purpose flour
1		Chili powder
2 tablespoons	30ml	Canola oil
4		Sea bass fillets - (8 oz ea)
		Tuscan Salad
3 cups	711ml	Ripped into bits wonder bread
1/2 cup	31g / 1.1oz	Chopped tomato
1 tablespoon	15ml	Sliced basil
1/4 cup	15g / 0.5oz	Minced white onion
1/2 tablespoon	7.5ml	Minced fresh garlic
1 tablespoon	15ml	Extra-virgin olive oil - (to 2 tbspns)
1 tablespoon	15ml	Fresh lemon juice
		Kosher salt - to taste

Recipe Instructions

For the 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. Raise oven temperature 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.

To assemble the dish, place the fish on top off the salad and add a sprig of parsley.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0014) - from - the TV FOOD NETWORK

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