Sunday, May 17, 2009

Sea Bass Crusted With French Toast

Last Tuesday in practical, we made a delicious sea bass with a breaded crust that was basically a savory french toast.  The chef made his in crumbs but I decided to leave it whole, which was a hit with Chef.  It was served with a spinach salad and maple glazed chicken.  I'm not sure why the chicken was paired with that fish, but it was all pretty tasty.  

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