Pringle-coated sea bass on day-old wonder bread tuscan salad
Delight in a flavorful Pringle-coated sea bass served on a bed of Tuscan salad made with day-old wonder bread. A culinary masterpiece for your taste buds.
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
- 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
Instructions:
- Preheat the oven to 200 °C. Using a food processor, combine Pringles, Parmesan cheese, flour, and chili powder until finely ground. Coat the sea bass evenly with this mixture and set it aside. In a medium-sized saute pan over medium-high heat, warm up the canola oil. Cook the bass on each side until they turn golden brown, which should take about 2 to 3 minutes per side. Transfer the bass from the saute pan to a baking pan, then bake in the oven for 4 minutes.;
- Heat the oven to 180 °C. Toast the torn wonder bread until it becomes dry and golden. Mix all the ingredients in a bowl. To plate the dish, place the fish on top of the salad and garnish with a sprig of parsley.;
Summary:
- Calories: 2169 kcal
- Fat: 100 g
- Protein: 223 g
- Carbs: 82 g
- Potassium: 2890 mg
- Magnesium: 490 mg