Crispy turbot fillet

with crisps on a Mediterranean salad


For the crispy turbot

  • 1 package (340g/pack) Fruits de mer du Québec turbot
  • 150g baked dill chips (or plain chips)
  • 2 beaten eggs
  • 1/3 cup all-purpose flour
  • Salt and pepper

For the salad

  • 1/2 cup finely diced cucumber
  • 1/2 cup finely diced tomato
  • 1 tbsp. chopped chives
  • 1/3 cup light feta cheese, cubed
  • 1/2 cup canned chickpeas rinsed and drained
  • 2 tbsp. chopped chives
  • 2 tbsp. Knorr® Pasta Seasoning – Sundried Tomatoes & Chopped Parmesan
  • 2 tbsp. olive oil
  • Salt and pepper
  1. Preheat the oven to 350 F.
  2. Crush the chips into breadcrumbs using a food processor and place in a bowl. Place the beaten eggs in a bowl and then the flour in another bowl. Coat each fillet of turbot in the flour, then in the eggs, letting the excess drip off, then coat in the potato chip crumbs. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
  3. Meanwhile, combine all the ingredients “for the salad” and adjust the seasoning if necessary. Place the salad on a plate and garnish with the crispy turbot.

Our collaborator

Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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