Red fish under an omelette. Fish in an omelet in the oven: recipe

26.01.2024 Desserts and cakes

Ingredients

Hake fish fillet - 360g
Chicken egg - 2 pcs.
Flour - 16 g (heaped tablespoon)
Kefir - 40 ml
Butter - 20 g
Salt to taste

Yield: 4 servings

Cooking time: 30 to 40 minutes

Fish in an omelet - just like in kindergarten, this is a very simple and quick way to process fish. This dish is known and loved by everyone who attended kindergarten as a child. This omelet is recommended for use by children aged 1 year and older. If you are watching your figure, or you are not recommended to eat heavy fatty foods, then this dish will fit perfectly into your diet.

Fish baked in an omelette mixture turns out tasty and juicy and served with a side dish. Serves as both a separate and a second dish. A small addition in the form of kefir does not change the taste. The dish is baked in an oven, which allows it to bake evenly. It has a rich fishy taste, which is complemented by a combination of eggs and butter.

How to cook fish with an omelet like in kindergarten - step by step recipe with photos

Take the Hake fillet and wash it in cold running water (you can also use other types of fish, not fatty varieties). Cut into medium pieces.

Pour water into a saucepan, put it on the stove, bring to a boil, add some salt and simmer pieces of chopped Hake in it for 5-7 minutes over medium heat, after boiling.

Grease the pre-prepared baking dish with butter.

Place the pieces of poached fillet into the pan.

Take chicken eggs and rinse them well under running water before using them. Next, we beat them into a deep container. Add kefir.

Whisk for about thirty seconds and add flour.

Mix everything well until smooth; if lumps appear, let the mixture sit for about one minute. Then beat again for about thirty seconds.

Pour the resulting omelette mixture into the form with the fish.

Place in the oven and bake at 180 degrees for 20 - 30 minutes. The surface of the product should acquire a golden crust and have a soft, juicy consistency.

Thus, the fish baked in the omelette is ready. Served with a side dish of boiled vegetables or mashed potatoes.

Fresh juicy fish, prepared with a minimum of effort and with maximum health benefits! What could be tastier for fish lovers and connoisseurs of a healthy lifestyle? However, there are quite a few alternative options for this dish. But if you want to enjoy delicious fish, spending as little time as possible on its preparation, then you will like fish in an omelet.

Anyone, even a novice housewife, can prepare this dish - after all, the recipe is simple, the ingredients are accessible, and the cooking method is multivariate. It can be fish baked in the oven, cooked in a frying pan or in a double boiler. And very different fish will suit you, from the delicious red one to the very affordable pollock. In short, all you have to do is choose a recipe and cook the fish.

Fish in an omelette, baked in pots

Let's start with a simple dish, which, as they say, is both for the feast and for the world. That is, it can be prepared for dinner or served on a holiday table. Fortunately, the recipe allows this - we will cook the fish in pots.

Ingredients:

400 grams of fish fillet;
8 eggs;
2 tablespoons flour;
2 onions;
Half a glass of unleavened milk;
3 tablespoons of vegetable oil;
Salt and spices at your discretion.

Preparation:

You can use any fish, even river fish, as long as there are no bones in it. Some good sea fish include pink salmon, pollock, hake, sole, and cod. From the river, perhaps, only catfish, river eel, sterlet or pike perch. So, for baking we need fillet with skin, but without bones. Cut the fish into small diamond-shaped pieces, salt and roll in flour. Now fry the fish pieces in a frying pan with vegetable oil until golden brown and put the fish on a plate.

We clean the onions, wash them and finely chop them, and then fry them in vegetable oil. Turn on the oven and leave it to warm up. Meanwhile, place the fish in pots and sprinkle with fried onions. Mix raw eggs with milk and beat the mixture until light foam. Pour this mixture over the fish in the pots and put them in the oven. As soon as the egg-milk mixture thickens, our fish baked in pots is ready. You can remove it from the oven and serve it to the table.

Fish in an omelette, baked on a baking sheet

The recipe is very similar to the previous one. Only this time we will have fish baked on a baking sheet.

Ingredients:

500 grams of fish fillet (salmon, salmon, trout, coho salmon);
2 half glasses of unleavened milk;
Vegetable oil;
Fresh dill;
Salt and black pepper.

Preparation:

Cut the red fish fillet into pieces (one piece of fish per serving). Mix salt and black pepper and sprinkle this mixture over the fish. Leave the fish to marinate for ten to fifteen minutes, and in the meantime prepare the egg wash. Break the eggs into a bowl, add a pinch of salt, a little black pepper and beat them until smooth. Then, continuing to whisk, pour in the milk. Finally, add washed and finely chopped dill to the mixture and mix everything.

Turn on the oven and preheat it to 180-200 degrees. While the oven is heating up, grease a baking sheet with vegetable oil and place pieces of red fish on it. Now fill it with the milk-egg mixture and put the baking sheet in the oven. In half an hour our baked fish will be ready.

Fish in an omelet with vegetables

A very interesting recipe: two in one. Here is a combination of a recipe for cooking fish in a marinade and baking it under an omelette. What makes this recipe convenient is that we will not cook the fish in the oven, but directly in the frying pan. By the way, products can be taken in any quantity. It all depends on how much you want to cook this dish and how much you like the combination of fish and vegetables.

Ingredients:

Fish fillet – 500 grams;
Carrots – 1-2 pieces;
Onions – 1-2 heads;
Tomato sauce or ketchup – 2-3 tablespoons;
Chicken eggs – 4-6 pieces
Unleavened milk - about a glass;
Lemon juice;
Vegetable oil;
Black pepper and salt.

Preparation:

We clean, wash and chop the carrots and onions. Finely chop the onion, and grate the carrots on a coarse grater or cut them into very thin strips. Pour vegetable oil into a frying pan, let it get hot, and then fry the carrot-onion mixture. After two or three minutes, add tomato sauce and salt to the fry and continue to simmer the vegetables for another three to four minutes.

In a separate deep roasting pan we stew the fish. To do this, put the frying pan on the fire, pour a little vegetable oil into it and lay out the fish fillet cut into pieces and sprinkled with lemon juice. Cover the frying pan with a lid and simmer the fish without turning it over for five to seven minutes. Meanwhile, prepare the filling mixture. Break the eggs into a bowl, pour the milk into it and add a little salt. Beat the mixture until light foam.

Fish in an omelet with cheese

A very interesting recipe for cooking fish in an omelet with cheese. By the way, this recipe is perfect for a children's menu.

Ingredients:

3 chicken eggs;
150 grams of hard cheese;
450-500 grams of fish fillet;
Salt;
Boiled carrots.

Preparation:

To begin, cut the fish fillet without skin and bones into small cubes. Salt the fish a little and leave it in a bowl or on a plate. Meanwhile, separate the eggs into yolks and whites, and chop the cheese on a fine grater. Beat the whites until foamy (not too strong!). Combine the yolks with chopped cheese and mix well. Then add the whipped whites to this mixture and mix again.

Take a steamer pan and grease it with oil. Place pieces of fish fillet into the prepared pan and fill them with the omelette mixture. Place the pan in a double boiler and cook the fish for about thirty to forty minutes. Serve the dish, garnishing it with boiled carrot slices.

Note:

Using this recipe, you can cook fish in the oven. Then you will get not steamed, but baked fish in an omelet. Baked fish is much healthier than fried fish. And the fish under the omelette still remains juicy. If you bake fish with vegetables and herbs, the dish will turn out even tastier. Try it! Cook with pleasure and bon appetit!

Technological map of fish baked in omelet No. 249:

Technology for preparing fish baked in an omelette:

The weight of the eggs should be about 120-125 grams. These are two small eggs.
According to the recipe, you can use not only cod - hake and pike perch are also perfect.
Use salt as desired. It’s not in the recipe, but I always add a little for a hint of flavor. You decide for yourself.

Cut the fish fillet (in my case cod) into portions. If you want, add a little salt.
Mix flour, eggs and milk. To begin with, it is better to mix the flour with a small amount of milk to avoid the appearance of lumps, and then add everything else.

Heat a frying pan and simmer the fish pieces in a small amount of water, with the lid tightly closed.
A small amount is when the water just covers the bottom of the pan.
Bring the fish to readiness. It took me 5 minutes, no more.

Grease a mold (or frying pan) with butter, lay out the pieces of fish, pour in the omelette and place in an oven preheated to 180 degrees for 15 minutes. We need the omelette to completely set.

Serve fish baked in an omelet with potatoes, mashed potatoes or boiled vegetables.
Basically simple and tasty. Absolutely predictable tastes - tender fish and the same omelette. The only clarification is that it is better if the omelette covers the entire fish, since the upper pieces that peek out turned out to be slightly dry.

And bon appetit everyone!

Vegetable oil 50 ml

Wheat flour 1 tbsp. l.

Sour cream 250 ml

Lemon juice 1-2 tbsp. l.

Fresh herbs to taste

Table salt to taste

Ground black pepper to taste

Preparation

To prepare a dish faster, you need to prepare all the ingredients in advance. If necessary, clean the fish, wash and dry with a paper towel. After this, cut into small portions, season with pepper and salt, sprinkle with lemon juice, stir and let sit for a few minutes.

Roll lightly marinated fish fillets in flour, place in a greased form or on a baking sheet and place in an oven preheated to 160-180 degrees Celsius for 10 minutes.

While the fish is baking, you need to prepare the omelette mixture. To do this, thoroughly beat the eggs with a whisk or fork with sour cream or yogurt until smooth.

Add finely chopped dill and parsley to the lush mixture. Add a little salt and pepper to taste, then stir well.

Remove the container with the baked fish, pour the omelette mixture over the fillets and return to the oven. Bake at the same temperature for about 10-15 minutes or until the top of the dish is browned.

That's the whole step-by-step photo recipe for a dish associated with lunch in kindergarten. Cut the finished fish in the omelette into portions and serve in flat plates. Additionally, the dish can be decorated with green peas, chopped vegetables, a slice of lemon and fresh herbs. Bon appetit!

KBJU and composition for the entire dish

Hake is a very useful fish. Its meat is lean, which means that dishes with this ingredient can safely be considered dietary. However, you need to cook the hake so that the fish meat does not become dry, but turns out juicy. In addition, we need a tasty and healthy dish, which means we cannot afford 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; any 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 indispensable ingredients in my dish are carrots and onions; it is the vegetables that will make the dish more juicy and fresh. I use dried herbs as spices: basil, thyme, parsley. An excellent option for hake in an omelet would be a special seasoning for fish. Plus, I like to add fresh herbs, which just enhance the dish. I made the decision to sprinkle cheese on the fish in the omelette already during cooking. I think no one will refuse golden, chewy cheese on a finished dish!

So, let's start cooking 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 fine grater. Coarsely chopped carrots will take longer to stew.

Place the vegetables in a frying pan heated with two 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 evenly distributed in the form, which will not happen if you do not cut it, but put in the whole fillet.

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 fried a little. 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 eggs and milk.

Next comes fresh herbs: dill and spinach. Any other herbs will do.

Mix everything well and place in a baking dish. I use the pan I used to stew the vegetables in, as it is also suitable for the oven. Thick-bottomed metal molds or glass ones would be a good option. Place the fish in the omelette in the oven, preheated to 180 degrees, for 30 minutes.