1 cn Low fat Pringles
3/4 c Grated Parmesan cheese
2 tb All-purpose flour
1 pn Chili powder
2 tb Canola oil
4 Fillets sea bass; (8-ounce)
Tuscan Salad; recipe follows
-TUSCAN SALAD-
3 c Wonder bread; ripped into
-bits
1/2 c Chopped tomato
1 tb Sliced basil
1/4 c Minced white onion
1/2 tb Minced fresh garlic
1 tb Extra virgin olive oil; up
-to 2
1 tb Fresh lemon juice
Kosher salt to taste
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.
Yields
1 servings
