Fish in an omelet in the oven

Fish in an omelet in the oven

Ingredients

Hake fillet – 300 g

Milk – 1 glass

Spices (thyme, basil, parsley) - to taste

Fresh herbs - to taste

Vegetable oil – 4 tbsp.

• 136 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Video recipe: Fish in an omelet in the oven

Step-by-step recipe with photos and videos

Hake is a very necessary fish. Its meat is lean, which means that dishes with this ingredient can safely be considered dietary. But it is necessary to cook the hake so that the fish meat does not become dry, but comes out juicy. In addition, we need a tasty and healthy dish, which means we cannot allow any frying. So, if you cook hake in an omelet in the oven, you will get exactly what you need! By the way, it is not at all necessary to take hake; it doesn’t matter what other fish will do.

I take hake fillet: it is boneless, and all you need to do is wash the fish and cut off the “tails”. Also, the essential ingredients of my dish are carrots and onions; these vegetables will make the dish the juiciest and freshest. I use dried herbs as spices: basil, thyme, parsley. A good option for hake in an omelet would be a special seasoning for fish. In addition, I like to add fresh herbs, which will only make the dish better. I made the decision to sprinkle cheese on the fish in the omelette already during production. I think no one will refuse golden, chewy cheese on a finished dish!

So, let's start making fish in an omelet in the oven! We will need the following ingredients.

Peel and finely chop the onion.

We also peel and grate the carrots on a small grater. Coarsely chopped carrots will take longer to simmer.

Place the vegetables in a frying pan heated with 2 tablespoons of oil and simmer for 10-15 minutes with the lid closed. To get a strictly dietary dish, you should use raw vegetables for the omelet and skip the stewing step.

We wash the hake fillet, cut off the tails and cut into small slices. This way the pieces of fish will be distributed moderately in shape, which will not happen if you don’t cut them, but fill the fillet completely.

Salt the fish, add spices to taste and another 2 tablespoons of oil. Mix thoroughly with your hands so that each piece gets its own share of the marinade.

Meanwhile, the vegetables were stewed and slightly fried. Remove them from the heat and leave to cool.

In a bowl, combine the eggs and milk, add salt to taste, don’t forget that we also salted the fish.

Whisk for 2 minutes until smooth.

Add stewed vegetables and fish to the eggs and milk.

Next comes the freshest greens: dill and spinach. Any other herbs are suitable.

Mix everything well and place in a baking dish. I use the pan I used to stew the vegetables in because it's oven-safe. Thick-bottomed iron or glass molds would be a good option. Place the fish in the omelette in the oven, preheated to 180 degrees, for 30 minutes.

At this time, grate the cheese on a small grater.

After half an hour, sprinkle the fish in the omelette with cheese and put it in the oven for another 10 minutes.

Cut the finished dish into portions and serve hot. Decorate with the freshest herbs.

The fish in the omelette in the oven really came out very juicy and tasty! This came as a pleasant surprise for me. Be sure to cook this dish too!

By the way, you can also serve the finished dish with sour cream or various sauces! Bon appetit!

Fish with vegetables in an omelet

A quick, hearty omelette for dinner.

Ingredients for “Fish with vegetables in an omelet”:

• Fish fillet - 300 g
• Sweet pepper - 1 pc.
• Tomato – 2 pcs.
• Chicken egg - 4 pcs
• Milk - 4 tbsp. l.
• Garlic - 2 teeth.
• Green onion - 1 bunch.
• Vegetable oil (for frying)
• Salt
• Dark pepper

Nutritional and energy value:

Recipe for “Fish with vegetables in an omelet”:

Lightly fry the chopped peppers.

Add chopped fish fillet to it.

In a separate bowl, beat eggs, milk, salt and pepper.

Add chopped tomatoes. Mix. Pour the egg mixture over everything, sprinkle green onions on top and leave covered over low heat until the eggs are ready.

Serve immediately hot.
Bon appetit.

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May 8, 2018 Natkati #

July 16, 2016 Jacqueline23 #

July 18, 2016 Yulia1211 # (recipe creator)

July 18, 2016 Jacqueline23 #

July 24, 2016 Yulia1211 # (recipe creator)

September 30, 2014 Aelena #

September 30, 2014 Julia1211 # (recipe creator)

September 10, 2014 Ninzonka #

September 9, 2014 suliko2002 #

September 9, 2014 Yulia1211 # (recipe creator)

September 9, 2014 Rosa15 #

September 9, 2014 Yulia1211 # (recipe creator)

September 8, 2014 Irushenka #

September 9, 2014 Yulia1211 # (recipe creator)

September 8, 2014 IrikF #

September 8, 2014 katkoirina #

September 8, 2014 katkoirina #

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September 8, 2014 Yulia1211 # (recipe creator)

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Fish in an omelet

As is clear, fish (whether snow-white or reddish) due to its unique composition has enormous value for the human body. And if you are serious about your own health, then probably dishes from this product are an indispensable item on your family’s menu at least once a week. The meat of reddish fish is considered especially valuable, but, unfortunately, it usually comes out a little dry, and you need to put a lot of effort and imagination into preparing a tasty dish from it. For example, reddish fish in an omelet, cooked in the oven, comes out much softer and more tender than simply fried or even stewed. For such a dish, you will need a clean fish fillet without a single bone (by the way, it is absolutely not necessary to take specifically reddish fish - it doesn’t matter which snow-white one has the least value), eggs and vegetables. When making this dish, you can use frozen sweet peppers already cut into narrow strips. But if you have a couple of new pods of it on hand, then your dish will be much tastier. In any case, the end result will be a very warm, satisfying and fragrant fish casserole with vegetables. For the convenience of forming a dish and serving it to the table, you can use small clay molds (in the latter case, silicone).

Ingredients:

• about 300 g reddish fish fillet;
• 1 tomato;
• 2 pods of bell pepper;
• small head of onion;
• salt;
• 60 ml. whole milk;
• large chicken egg;
• ground pepper;
• 50 g hard cheese;
• a little vegetable oil;
• dessert spoon of mayonnaise.

• Cooking time is about an hour.
• number of servings: 3 pcs.

How to cook fish in an omelet:

Prepare your food. Very carefully wash the fish fillet and cut into small cubes (say, 1.5 cm x 1.5 cm), grate the cheese on a large-mesh grater, chop the tomato into strips, and finely chop the onion.

Place the fish pieces in a bowl, season with spices, stir and leave to marinate for a quarter of an hour.

Form the dish. Grease baking dishes with vegetable oil. Layer the products in the following order:

Finish with a layer of tomatoes. Prepare an omelette mixture from eggs, mayonnaise, milk and spices. Pour it over the products laid out in the molds. For the most capricious eater who rejects vegetables, you can create a portion of the dish only from fish and omelet.

Cover the filled molds with foil and place in a preheated oven. Bake at t = 200 °C for a third of an hour. Then remove the foil, sprinkle with cheese, and bake for another 15 minutes.

And soon the reddish fish in an omelet with vegetables is ready. You can serve the dish directly to the table in the molds. Or carefully remove from the container and place on a plate.

Fish in an omelet with vegetables

This “fish omelette” is perfect for both a hearty breakfast for the whole family and a light (and healthy!) dinner, and when cool it will look great as a snack.

At one time, this dish was one of the most delicious (and, naturally, expensive) in the canteen of the 1st large Russian factory, where I once worked. At the same time, it was made trivially - from eggs and the cheapest fish. Naturally, I modernized the homemade version of this recipe to my own taste: I supplemented it with such “delicacies” as onions, tomatoes, carrots, herbs, and I take the fish itself to be more substantial.

Production time: about 30 minutes.

Number of servings: 4 pcs.

List of required products:

Sequence of actions:

We start by preparing the fish.
I had frozen cod fillets available. After defrosting, I washed it with cool water and dried it slightly with cardboard towels. Cut the fish into portions, add salt and sprinkle with lemon pepper.

Place in a frying pan and quickly fry on both sides.
Three carrots on a small grater.

Cut onions and tomatoes into small cubes.

You can take any vegetables, or not take any at all, as was done in the canteen version. But at the time of autumn abundance, I think it’s simply a sin not to add at least carrots.

It is better to lightly fry the vegetables in advance, so that later all the components of the dish are ready at once.

Combine fried fish and cooked vegetables in one frying pan, pour in a mixture of eggs and milk.

Cover with a lid and cook over low heat until the omelet hardens (about 15 minutes).
Before serving, sprinkle with green onions.
Bon appetit everyone!

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