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

Ingredients

• 1 can low fat Pringles
• 3/4 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1 pinch chili powder
• 2 tablespoons canola oil
• 4 (8-ounce) fillets of sea bass
• Tuscan Salad, recipe follows

Directions

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:

• 3 cups wonder bread, ripped into bits
• 1/2 cup chopped tomato
• 1 tablespoon sliced basil
• 1/4 cup minced white onion
• 1/2 tablespoon minced fresh garlic
• 1 to 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt to taste

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.