Recipe - Pringle-Coated Sea Bass On Day-Old Wonder Bread Tuscan Salad

1 cn Low fat Pringles
Three fourths cup Grated Parmesan cheese
2 tablespoon Allpurpose flour
1 pn Chili powder
2 tablespoon Canola oil
4 Fillets sea bass; (8ounce)
Tuscan Salad; recipe follows

TUSCAN SALAD
3 cup Wonder bread; ripped into
bits
One half cup Chopped tomato
1 tablespoon Sliced basil
One fourth cup Minced white onion
One half tablespoon Minced fresh garlic
1 tablespoon Extra virgin olive oil; up
to 2
1 tablespoon 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 mediumsized 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 One half Lean Meat; 1 Vegetable; 0 Fruit; 9
One half Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0014

Converted by MM_Buster v2.0n.