Recipe courtesy of Mark Tarbell

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

  • Level: Easy
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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


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


  1. 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.


  1. 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.
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