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Posted on Sep 19, 2011 in
From Gaff to Plate
By Steve Black
Sun Dried Tomato & Basil Crusted White Sea Bass withHeirloom Fingerling Potatoes & Roasted VegetablesServes 44 Each White Sea Bass Fillets, 5 oz., no more than 1.5 inches thick4 Ozs. Canola Oil1 Ea. Whole Egg1/4 Cup Whole Milk3 TBSP. AP Flour3 Cups Panko Bread Crumbs1/4 Cup Sun Dried Tomato Spread-purchased from the store1/4 Cup Grated Parmesan Cheese Read More
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