Instructions: For the 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. Raise oven temperature 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.

To assemble the dish, place the fish on top off the salad and add a sprig of parsley.

This recipe yields 4 servings.

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