Pringle Coated Sea Bass On Day Old Wonder Bread Tuscan Salad Food

PRINGLE-COATED SEA BASS ON DAY-OLD WONDER BREAD TUSCAN SALAD

Steps:

• 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.
• 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.

PRINGLE-COATED SEA BASS ON DAY-OLD WONDER BREAD TUSCAN SALAD

Steps:

• 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.;
• 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.;

PANZANELLA: TUSCAN BREAD SALAD

Steps:

• Submerge the slices of day-old Tuscan-style bread in a bowl of water.
• Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
• Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
• Add the red onion, olive oil, and red wine vinegar to the bowl.
• Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
• Let the salad rest in the refrigerator for a few hours for all the flavors to come together.