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

1 servings

Try this Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad recipe, or post your own recipe for Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad Ingredients

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

Instructions for Pringle-Coated Sea Bass on Day-Old Wonder Bread 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); 12 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0014 Converted by MM_Buster v2.0n.

Main Ingredient: OatsCuisine: Uncategorized