Title: Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad
Categories: Clprime3
Yield: 1 servings

1 cn Low fat Pringles
3/4 c Grated Parmesan cheese
2 tb All-purpose flour
1 pn Chili powder
2 tb Canola oil
4 Fillets sea bass; (8-ounce)
Tuscan Salad; recipe follows

--------------------------------TUSCAN SALAD--------------------------------
3 c Wonder bread; ripped into
-bits
1/2 c Chopped tomato
1 tb Sliced basil
1/4 c Minced white onion
1/2 tb Minced fresh garlic
1 tb Extra virgin olive oil; up
-to 2
1 tb 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 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.