Step-by-step recipe with photos and videos. Fish in an omelet in the oven: recipes for unusual dishes Fish in an omelet, baked in pots

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

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.

14.11.2018

A simple, but at the same time incredibly tasty dish, enriched with protein, minerals, vitamins, micro- and macroelements - this is fish in an omelet in the oven. The recipes for such treats are surprising in their diversity. In today's article we will discuss only the best ways to prepare such dishes.

To prepare fish in an omelet, you can choose any fish, but preferably a fillet that has no bones. Otherwise, such a treat will simply be inconvenient to eat. The omelet is prepared according to a traditional recipe from only two ingredients - pasteurized cow's milk and eggs.

On a note! You can add various vegetables, spices, sauces, mushrooms and seafood to omelettes baked with fish in the oven. It is advisable to pre-heat vegetables.

Ingredients:

fillet of sea fish – 300-400 g;
green feather onions - 1 bunch;
chicken egg - three pieces;
pasteurized cow's milk - one glass;
ground allspice;
finely ground salt;
butter.

Preparation:

In clay pots

Dishes cooked in clay dishes in the oven turn out especially tasty and aromatic. The fish fillet will retain its juiciness, as well as its component composition. The omelette turns out tender and airy.

Ingredients:

fresh frozen fish fillet – 500 g;
chicken egg - eight pieces;
pasteurized cow's milk - ½ cup;
onion - two heads;
refined sunflower seed oil;
finely ground salt;
premium wheat flour;
ground allspice;
dried greens.

Preparation:

Recipe: Pollock in an omelet in the oven

Pollock fish is especially popular. This product is inexpensive, but has an amazing taste and does not contain bones. Pollock pieces can be baked in an omelet. And to improve the taste of your gastronomic masterpiece, add some fresh tomatoes.

On a note! When baking fish with omelette in the oven, you can use hard cheese. The aromatic cheese crust, baked to an amber color, gives the dish an amazing taste.

Ingredients:

fresh frozen pollock fillet – 500 g;
chicken egg - three pieces;
cream with a fat concentration of 10% - 150 ml;
fresh tomato – 1-2 pieces;
finely ground salt;
fresh parsley - a few sprigs;
refined sunflower seed oil.

Preparation:

We defrost pollock fillets in a natural way. Clean the fish, rinse thoroughly with filtered water and dry.
Grind the pollock carcass into portions.
Grease the refractory mold with a small amount of refined sunflower seed oil. Transfer the fish into the mold.
Sprinkle the pollock with finely ground salt and ground allspice. You can also use freshly squeezed lemon juice.
In a blender container, beat the chilled chicken eggs until smooth.
Add cream with a fat concentration of 10% and stir everything vigorously again.
We wash the parsley, dry it and finely chop it with a knife.
Add chopped parsley to the egg-milk mass and mix.
Pour the prepared mixture over the pollock pieces.
Carefully cut out the stem from fresh tomatoes. Chop the tomatoes into slices.
Place tomato slices on top.
Place the dish in the oven for about 25-30 minutes. Bake at a temperature threshold of 180°.

For breakfast, prepare an excellent dish - fish in an omelet, very healthy and tasty, with herbs, tomatoes, cheese.

fresh frozen fish fillet – 500 g;
chicken egg - eight pieces;
pasteurized cow's milk - ½ cup;
onion - two heads;
refined sunflower seed oil;
finely ground salt;
premium wheat flour;
ground allspice;
dried greens.

We prepare pieces of fish fillet in the usual way. Wash thoroughly and dry. Can be marinated in freshly squeezed lemon juice and spices.

Each slice of fish fillet is breaded in wheat flour, and then fried almost until cooked in a small amount of refined sunflower seed oil.

Place the fish on a paper towel to remove excess oil. And let's leave it aside for now.

Chop the peeled onions into half rings or quarter rings.

Dip the finely chopped onion in wheat flour and sauté until golden brown.

Pour a little refined sunflower seed oil into the bottom of the clay pots.

Place fish pieces and fried onions on top.

In a separate bowl, mix chicken eggs with pasteurized cow's milk.

Pour this mixture over the fish, but you don’t need to completely fill the pots. Eggs with milk will increase in volume during heat treatment.

Add some dried or fresh herbs. Place in the oven.

We won't be cooking this dish for long. We focus on the readiness of the omelet. The optimal temperature range is 180-200°.

Recipe 2: fish in an omelet in the oven (step by step)

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

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.

Recipe 3: delicious fish fillet with omelette

fish fillet – 500 gr
vegetable oil - 50 ml
flour - 1 tbsp.
sour cream - 250 ml
lemon juice - 1-2 tbsp.
fresh herbs - to taste
salt - to taste
ground black pepper - to taste

Dip lightly marinated fish fillets in flour, place in a greased pan 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.

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!

Recipe 4, step by step: tuna with vegetables in an omelet

Fillings for omelettes can be different. Try using red peppers, asparagus or mushrooms. It will also be very tasty!

Tuna – 1 can canned tuna
Tomatoes – 3
Dill - a small bunch
Garlic - 2 cloves
Green beans - 100 g
Eggs – 9
Salt - to taste
Vegetable oil - 9 tbsp.
Mayonnaise - 1 tbsp.

Prepare a green bean omelette. Fry the beans in a frying pan for 5-7 minutes in vegetable oil. Beat 3 eggs in a cup, add salt and add to the beans. Fry the omelette until cooked, then transfer to a flat plate.

Prepare an omelette with tuna. Drain the liquid from the jar, place the fish in a bowl and crumble with a fork. Beat 3 eggs, add salt to taste, mix with tuna. Heat 3 tbsp in a frying pan. vegetable oil, pour in the egg mixture and fry the omelette until cooked. Then transfer it to a flat plate.

Prepare an omelette with tomatoes. Beat 3 eggs, add salt and finely chopped dill. Finely chop the tomatoes. Finely chop the garlic. Pour 3 tbsp into the pan. l. vegetable oil, fry the tomatoes and garlic for 3-5 minutes, pour in the beaten eggs and fry the omelette until done. Then transfer it to a flat plate.

Place the omelettes one on top of the other, brushing each “layer” with mayonnaise. Bon appetit!

Recipe 5: Omelette with lightly salted red fish

Original breakfast. A very interesting combination of salted fish, fried potatoes, fried eggs and greens. Just a celebration of taste.

An omelet is prepared with herbs and fried potatoes, lightly salted red fish is laid out on it, and sprinkled with grated cheese. The finished omelette is folded in half and sprinkled with green onions when serving.

Eggs - 2 pcs.
Milk - ¼ cup
Potatoes - ½ pcs.
Red fish – 2 pieces
Dill - 1 tbsp.
Green onion - 1 tbsp.
Grated cheese - 2 tbsp.
Soda - ¼ tsp.
Butter - as needed.

Heat a frying pan with butter, add pieces of boiled potatoes.

Prepare an omelet mixture (eggs, milk, soda) with herbs. Beat with a whisk. The mixture does not need to be salted, since the fish is salty.

When the potatoes are slightly browned, pour the omelette mixture over them.

Fry the omelette until cooked, place red fish on one half.

The fish should be lightly salted. Heavily salted fish will pull the entire “blanket” over itself - the remaining ingredients will not be felt.

Sprinkle half of the fish with grated cheese.

Fold the omelette in half.

When serving, place a piece of butter on top and sprinkle with green onions.

Recipe 6: Raba in an omelet with cheese (step-by-step photos)

A very tasty and tender dish!

Eggs 2 pcs
Boiled fish (any) - fillet 50-70 g
Milk or cream 2 tbsp. spoons
Hard cheese 40 g
Salt, pepper to taste
Fresh tomato 1 piece
Green onion 3-4 feathers
A mixture of vegetable oil and butter 1-2 tbsp. spoons
Greens for decoration

Beat the eggs with a fork or whisk, add milk or cream, and add salt. Add finely chopped tomatoes and green onions.

Chop the boiled fish fillet, add salt and pepper.

Heat the oil in a frying pan, pour in the egg mixture and keep the omelette on low heat with the lid closed until the top is not liquid. Place fish on one side and grate cheese on top.

Carefully cover with the other side using a spatula, turn off the gas and let sit in the pan for another 3 minutes. Place on a plate and decorate as desired. Bon appetit!

Recipe 7: red fish with tomatoes in an omelet

Omelet is a classic and everyone's favorite breakfast. It would seem a very simple dish - eggs, milk and flour. However, invention allows you to create entire masterpieces from omelettes. By adding more and more new ingredients to it (cheese, nuts, herbs, tomatoes, corn, and so on), you combine aromas, textures, smells with one goal - to surprise, pamper, create the mood for the coming day.

red fish (smoked or salted) – 200 gr.;
tomatoes – 1-2 pcs.;
chicken egg – 4-5 pcs.;
greens - a bunch;
flour – 1 tbsp. spoons;
starch - 1 tbsp. spoon;
salt, seasonings - to taste.

First, prepare the most important ingredient of the omelette - red fish. It can be either salted or smoked. It is this bright fishy aroma that makes us love this omelette so much. It turns out moderately salty, juicy and very tasty.

So, remove the skin from the red fish and separate the bones. This is done simply with a kitchen knife. Grind the resulting fish fillet into cubes.

Wash the tomato, dry it and chop it into small pieces. This omelet recipe uses red tomato. If possible, you can take a yellow tomato - you will get a successful combination of colored pieces in the finished dish.

Rinse the bunch of greens under running water and shake vigorously to remove excess moisture. Chop finely. Greenery is a fairly broad concept. These could be green onions, parsley, dill, basil or sorrel. All of them are healthy, fresh, beautiful - the choice is only to your taste.

Omelette fillings are prepared. By the way, you can change this composition at your discretion. For example, black circles of aromatic olives are well suited for this omelet.

Now let's create the base of an omelette with tomatoes and red fish. Break four eggs into a deep bowl.

Beat them with a mixer. In general, for a classic omelette it is not necessary to use a mixer to beat eggs. You can get by just fine with a fork. However, we will bake this omelet, so it is still better to turn the eggs into a homogeneous mixture.

In a separate bowl, mix two tablespoons of flour and a tablespoon of starch. Flour is responsible for the thickness and some satiety of the dish, and starch binds liquid and gives the “dough” airiness.

Gradually whisk the flour and starch into the foamy egg mixture. Stir constantly with a whisk. Then add red fish cubes, tomato and chopped herbs.

Transfer the omelette into a baking dish greased with sunflower oil. You can use either a regular round pan or portioned muffin pans. You can go even further in your experiments - pour the omelette onto a large baking sheet and after it is baked, roll it into a roll. It will turn out unusual.

Bake an omelette with red fish and tomatoes in an oven preheated to 200 degrees for 10-15 minutes. Eat the omelet hot. Bon appetit!

Recipe 8: tilapia in an omelet with herbs and vegetables

Fish in an omelette is a wonderful, ready-made dish with a side dish! It will not be difficult for even the most inexperienced cook to prepare! By the way, you can choose the fish at your discretion, although the cooking time may vary.

Fish Tilapia 500 gr.
Chicken egg 3-4 pcs.
Milk 150 ml.
Tomato 1 pc.
Fresh herbs
Vegetable oil

My recipe uses tilapia. Frozen. We defrost it...

And quickly fry until lightly browned...

on both sides. You need to fry in a well-heated frying pan so that the crust sets instantly. Do not fry too much, until half cooked. Then add some salt. Pepper if desired.

Preheat the oven to 170 degrees. At the same time, chop the fresh herbs finely.

And cut the tomatoes into circles, semi-circles, slices, it doesn’t matter. By the way, this is not a mandatory attribute of the dish.

And prepare the omelette mixture by mixing eggs with milk (can be replaced with cream). Salt the omelet. Add greens to it.

Place the fish in the mold.

Let's fill it with omelette.

And carefully lay out the tomatoes. Place in the oven for 20-25 minutes. Check the readiness of the dish by the brownness of the omelette. If the top starts to burn a little, turn on the bottom heat.

That's it, the fish in the omelette is ready!