Today I bring to your attention a recipe for cooking fish in an omelet. What I like about this dish: the ingredients are very simple and common, you do not have to look for some original seasoning for half a day; taste - a combination of omelet and fish, gives a pleasant, original taste; fish in an omelette is easy and simple to prepare. Fish in an omelet is a delicious, aromatic dish. The fish is soft and tender, the scrambled eggs and herbs add spicy flavor notes.

Pollock (medium) - 2 pieces
Bulb onion - 1 piece
Chicken egg - 4 pieces
Milk - 1 stack.
Black pepper
Salt
Greens
Vegetable oil

Pollock (in principle, you can also other fish, but this is how I cook pollock), rinse, walk with a brush or knife on the skin, to remove scales, trim the fins, remove the insides and black film. I do not remove the spine for such an omelet - it turns out tastier and easier.

Cut the prepared pollock into pieces

Breaded in flour and fry in a pan in vegetable oil on one side. I add some salt to the oil.

We lay out the fish not close to each other, leaving room for the onion.

We lay it out between the pollock.

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

Turn the fish over, stir the onion

And fill with an omelet. You do not need to strive to fill the pan with an omelette, it will not have time to bake. Raw omelet is about half the height of the fish. Cover and simmer. Shortly before readiness, you can gently pick up pieces of fish with a knife or fork so that the liquid that has accumulated on top flows down to the bottom.

Sprinkle with herbs before serving.


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There is also a more "gentle" version of the dish. For it, we cut pollock into fillets with skin, and instead of onions we use leek. The rest of the cooking technology is the same.

Prepare the required set of ingredients.

If the pollock is frozen, it must be defrosted. Scrape the outside of the fish, cut off the fins, remove the insides and black film from the abdomen, wash.

Cut the fish into portions.

Roll each piece of fish on all sides in flour. Heat the vegetable oil well in a frying pan and put the fish pieces.

Fry the pollock over medium heat until golden brown on each side (about 2-3 minutes), then transfer from the pan to a baking dish.

Cut the peeled onion into half rings and put in the pan in which the fish was fried. Fry the onion half rings, stirring occasionally, until golden brown.

Put the fried onions in an ovenproof dish on top of the pollock pieces.

Drive eggs into a bowl, pour in milk, salt and pepper to taste, beat with a fork until smooth. Pour the prepared egg mixture over the fish and onions.

Remove the pollock in the omelet from the oven and serve hot. The dish turns out to be tasty and satisfying, try it!

Enjoy your meal!

Any fish dish is highly valued due to the invaluable benefits of this product and its low calorie content.

In addition, the fish is well absorbed by the body, saturating, but not overloading it.

Oven baked pollock fillet is not only healthy, but also really delicious.

The dish is prepared quickly, which means you can cook it even with minimal time available, for example, in the evening for dinner after work.

Pollock fillet in the oven: recipes and general cooking principles

The process of baking pollock is elementary: the processed and spiced fish is placed in a mold and sent to the oven for 20-40 minutes, depending on the recipe.

It is great if you have a ready-made fillet, it defrosts quickly and does not need any processing, except perhaps rinsing in cold water and drying with napkins.

You will have to tinker with a whole carcass, but this is not very difficult. The main thing is that the pollock is not very thawed, it is more difficult to work with such fish. So, rinse the slightly frozen carcass in cold water, cut off the head, fins, if necessary, remove the insides.

Next, place the pollock on a cutting board and remove the skin. Open it slightly from the side of the belly, and carefully picking it up from the side of the head, separate the fillet from the bones. By the way, the remaining meat on the bone can not be completely separated, from such a piece you can cook a wonderful dietary fish soup.

Pollock is baked mainly in foil so as not to dry the fish. Vegetables, cream, milk, mayonnaise, eggs, and cheeses will add additional juiciness and new flavor notes to fish. You can simply roll the prepared, marinated fish in flour and bake on a baking sheet.

Pollock fillet in the oven: how to choose fish for baking

If you buy a ready-made frozen fillet, be sure to pay attention to the appearance of the fish. Pollock color should be natural, without spots and yellowed spots. The glaze should be transparent and solid, not snowy or cloudy.

If you take pollock with a carcass, look at the scales, it should be shiny, not slimy, not yellowed or darkened. The belly of the fish should be elastic, not swollen, the eyes should be prominent and shiny.

The smell of pollock should correspond to the fishy smell, without sourness and any foreign unpleasant odors.

1. Pollock fillet in the oven: a simple recipe

Two pollock carcasses;

50 grams of butter;

Dill leaves, curly parsley.

1. Wash pollock, peel, separate the fillet from the seeds.

2. Cut the peeled onion into half rings, coarsely grate the carrots.

3. Wash the lemon, go over the peel with a brush, cut with the peel into the finest rings.

4. Put onion on hot vegetable oil, salt, pepper, fry for a couple of minutes.

5. Add carrots, fry, stirring occasionally, for another five minutes. The vegetables should acquire an appetizing golden hue and softness.

6. Sprinkle pollock fillet with salt and pepper to taste.

7. Cover a small baking dish with foil

8. Spread the vegetable sauté in an even layer, lay the pollock on top.

9. Put slices of lemon on the fish, butter, divided into small pieces.

10. Cover the form with a second sheet of foil, send it to the oven preheated to 180 degrees.

11. Bake for 30 minutes.

12. Before serving, carefully remove the pollock with onions and carrots on a large flat dish and decorate with herbs.

2: Pollock fillet in the oven: recipe with potatoes

800 grams of pollock fillet;

250 grams of sour cream;

Two tablespoons of flour;

Salt, pepper, ketchup.

1. Wash the potatoes without peeling, dry them. Put on a wire rack, bake at a low temperature (140-160 degrees) until tender. Cool, peel.

2. Cut the onion into small-small cubes and fry in vegetable oil until softened. Add flour, mix well, let stand, stirring, on the stove for a couple of minutes.

3. Pour sour cream and ketchup to the onion, simmer for 2 minutes. Add salt, pepper, pour milk, bring the sauce to a boil, reduce heat to low and simmer until thickened.

4. Cut the potatoes into slices, put them on a greased baking sheet.

5. Put the pollock fillet on top, cutting it into pieces.

6. Fill the fish and potatoes with sour cream and onion sauce.

7. Bake at 220 degrees for 30 minutes.

8. Remove the baking sheet, sprinkle the pollock with grated cheese, send it back for another 10 minutes.

3. Pollock fillet in the oven: recipe with vegetables

400 grams of white cabbage;

Two processed cheese;

Mayonnaise, salt, spices, herbs.

1. Peel the carrots, peppers and onions, remove the top leaves from the cabbage.

2. Shred cabbage in thin strips, onion - a quarter of rings, grate carrots, cut pepper into strips.

3. Put vegetables in a saucepan, pour a little vegetable oil, fry.

4. Add salt, spices, pour in half a glass of water, cover the saucepan with a lid. Simmer until tender for 10 minutes.

5. Cut the pollock fillet into pieces, salt, grease with mayonnaise.

6. Grease a baking sheet or mold, spread half of the stewed vegetables in the first layer. Lay pollock on top, sprinkle it with lemon juice.

7. Put the tomato, cut into thin slices on the fish, cover with all the remaining stewed vegetables.

8. We make a net out of mayonnaise, send the pollock fillet with vegetables to the oven, heated to 180 degrees for 10 minutes.

9. While the fish is cooking, rub the processed cheese. It is more convenient to do this if it is slightly frostbitten.

10. Take out the mold, sprinkle with cheese, put in the oven for another 10 minutes.

11. Serve decorated with herbs.

4: Pollock fillet in the oven: recipe with lemon and mustard

A kilogram of pollock fillet;

60 grams of mustard;

Large fleshy tomato;

Salt, black pepper.

1. Rinse the fillet and wipe it off with a paper towel. Rub with salt, mustard and pepper, leave aside for 10 minutes.

2. We wash the tomato and dry it in the same way. Cut into thinnest slices.

3. Peel the onion, cut into thin half rings.

4. Wash lemon, cut in half, cut one half into thin circles.

5. Cover the baking dish with foil.

6. We spread the pollock fillet, sprinkle it with juice from half a lemon.

7. Put onion on top, put lemon and tomato slices on it in a chaotic manner.

8. Rinse the parsley leaves, put them on the tomatoes.

9. Cover the fish with foil, send it to the oven preheated to 200 degrees for 20 minutes.

10. 2-3 minutes before cooking, open the foil to brown the pollock.

5. Pollock fillet in the oven: recipe with vegetables and cheese crust

1.2 kg pollock fillet;

100 grams of mayonnaise;

Seasoning for fish and salt.

1. Defrost pollock fillet, rinse it, dry it and grease it with pepper and salt. We leave it aside for a few minutes, letting the fish soak.

2. Peel the onions and carrots, chopping them as small as possible.

3. Heat oil in a frying pan, put onion, fry until transparent.

4. Add carrots, a little salt, fry until softened. Cool it down.

5. We make foil plates with high sides for each pollock fillet, lay out the fish, lay out the fry on top of an even layer, mixing it with mayonnaise.

6. Sprinkle the pollock with vegetables with coarsely grated cheese.

7. We bake the fish for 35 minutes at 175 degrees, serve directly in an impromptu foil plate.

6. Pollock fillet in the oven: recipe in sour cream and soy marinade

350 grams of pollock fillet;

50 grams of sour cream;

50 grams of soy sauce;

30 ml olive oil;

A teaspoon of grated ginger;

Two cloves of garlic;

Red pepper, salt, cumin.

1. Cut the washed pollock fillet into small pieces.

2. In a bowl, mix sour cream with chopped garlic and finely grated ginger. Add pepper, caraway seeds, olive oil and soy sauce. Mix well.

3. Fill the pollock with sour cream and soy marinade, leave it to soak for at least 30 minutes.

4. Cover the baking sheet with foil, lay out the pickled fish pieces, cover the top with foil.

5. Bake at 200 degrees for 20 minutes.

6. Take out the finished pollock fillet on plates, sprinkle with herbs, serve with your favorite side dish.

7. Pollock fillet in the oven: recipe with omelet

1. Cut the washed and dried pollock into pieces, salt and pepper.

2. Put the fish in a frying pan with heated oil, fry until golden brown. Do not forget to stir so that the pollock does not burn and is fried evenly on all sides.

3. In a deep container, lightly beat the eggs with salt, pour in the milk, put the herbs and mix well.

4. Put the fried pollock in a greased form, fill it with eggs and milk.

5. We put it in the oven, where the temperature regime was previously set at 180 degrees. Cooking for 10-12 minutes.

6. Pollock fillet in the oven, cooked according to this recipe, delicious both hot and cold.

Pollock fillet in the oven - secrets and subtleties

Pollock will turn out to be really healthy and tasty if you take a responsible approach not only to the choice of fish and additional ingredients, but also to the choice of dishes.

Bake pollock fillets in glass, enamel, cast iron or earthenware dishes. Aluminum and metal containers are categorically not suitable for cooking fish: the dish loses its useful and taste qualities, and the fish itself acquires an unappetizing grayish color.

Choose cookware by size. This means that when baking, there should be no voids, fish and other ingredients must fill the container completely, so the dish will come out juicier and more tender.

If you line the baking dish with foil, it will not absorb the fishy smell. You can also grease the container with lemon juice or vinegar before cooking, then rinse in cold water.

If you don't want to mess around with washing dishes after cooking and eating, you can cook pollock fillets in the oven in improvised portioned foil plates, in which fish is served on the table.

Do not forget that the smell of fish is well removed from both dishes and hands if you wash them in cold water using lemon juice. You can also rub your hands with coffee grounds.

pollock fillet in omeletterich in vitamins and minerals such as: choline - 12.2%, vitamin PP - 16.8%, potassium - 12.3%, phosphorus - 25.4%, chlorine - 74.4%, iodine - 62.9% , cobalt - 116.3%, chromium - 67.2%

Why is pollock fillet in an omelette useful?

• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine essential for the formation and secretion of hydrochloric acid in the body.
• Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix