Recipe courtesy of Mark Tarbell
Recipe courtesy of Mark Tarbell
Watch how to make this recipe.
Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad
- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
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- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
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
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
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:
- 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.;
