Fish with omelet in the oven recipe. Fish in an omelet in the oven: recipe. Fish under omelette, baked in the oven with green peas

Prepare for breakfast excellent dish- fish in an omelette, very healthy and tasty with herbs, tomatoes, cheese.

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

• 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.

Bread each slice of fish fillet in wheat flour, and then fry until almost done 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.

Mix in a separate bowl 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)

Fish in an omelet - as in kindergarten, it's very downtime and quick option fish processing. 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.

• 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, 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

For more instant cooking dishes, you must 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.

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.

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 all step by step photo recipe dishes associated with lunch in kindergarten. Ready fish in an omelette, cut into portions and serve in flat plates. Additionally, the food can be decorated 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 classic omelet 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 omelet is wonderful ready dish and already 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!

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.

How to cook fish in an omelet in the oven General cooking principles

For this dish, it is advisable not to use bony fish. The ideal option, recommended by chefs, is to use clean fillet. Housewives advise using river or sea fish. The product should be cut into pieces, seasoned with all kinds of spices, poured with sauce and added vegetables. If you plan to bake the dish, the vegetables used can be fried first.

Fish under an omelette in the oven provides for both the classic method of preparing an omelette - with the addition of milk, and other recipe options that use herbs, cheese, various vegetables, mushrooms, etc. In any case, the omelette mass should be thoroughly stirred before pouring. Fish in an omelette in the oven is also sprinkled with hard cheese on top. When preparing a dish in a slow cooker or in a frying pan, this is usually not done.

Fish in an omelet with cheese

Very interesting recipe cooking fish in an omelet with cheese. By the way, this recipe 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 slices of boiled carrots.

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!

Fish in an omelet, like in kindergarten, recipe, ingredients, photos

Recipe for fish in an omelet, like in kindergarten

Each of us remembers how magnificent, beautiful and delicious omelette served to us for breakfast in kindergarten. At that time it seemed unusually tall and porous to us. But as it turned out later, already in adulthood, according to standards, an omelet in a preschool educational institution should be only 4 cm in height. As they say: “Everything is learned by comparison!”

To prepare such a lush omelette with fish, we will need:

• Sea fish without bones - 1 pc.
• Egg - 6 pcs.
• Milk - 1.5 tbsp.
• Butter (82.2%) - 30g
• Table salt - to taste

Algorithm of actions:

• Grind the fish fillet into small pieces
• Put some water in a saucepan
• We send fish there
• Let it simmer a little until the liquid boils.
• Distribute the oil over the surface of the fireproof vessel (not too much)
• Place fish slices in it
• Separating the whites from the yolks
• Mix yolks and milk in one bowl
• Add some salt to the yolk-milk mixture
• In another bowl, beat the egg whites until they form a stable foam.
• Pour the whites into the yolks little by little, stirring them constantly.
• Drown the fish in the milk-egg mixture
• Set the oven to the appropriate program and 200°
• Place the dish in the oven for 10-15 minutes (do not open the door)

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:

1. We prepare pieces of fish fillet in the usual way. Wash thoroughly and dry. Can be marinated in freshly squeezed lemon juice and spices.
2. 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.
3. Place the fish on a paper towel to remove excess oil. And let's leave it aside for now.
4. Chop the peeled onions into half rings or quarter rings.
5. Dip the finely chopped onion in wheat flour and sauté until golden brown.
6. Pour a little refined sunflower seed oil into the bottom of the clay pots.
7. Place fish pieces and fried onions on top.
8. In a separate bowl, mix chicken eggs with pasteurized cow's milk.
9. 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.
10. Add some dried or fresh herbs. Place in the oven.
11. 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 for making an omelet with pink salmon step by step

An omelet in a slow cooker turns out to be especially tasty, and even an inexperienced housewife can prepare such an omelet.
I offer a recipe for an omelet with pink salmon.
First you need to cut and cut the fish into slices, if you have small child, then select the bones. There aren't many bones in pink salmon, so I don't choose them.
Then peel the garlic, cut the onion into rings and finely chop the dill and parsley.

Grease a multi-pan with light sunflower oil, about 2 tablespoons.

Salt and pepper the pink salmon to taste.

Place the fish in a multi-saucepan greased with sunflower oil.

Place onion cut into rings on the fish.

Then squeeze one clove of garlic into the garlic press.

Then add a layer of finely chopped herbs.

For the omelet, break 4 eggs into a separate bowl and pour in 150 milliliters of milk.

Add a little salt, do not forget that our fish is already salted, so calculate the amount of salt. Mix everything well with a whisk.

Then pour the prepared mixture of milk and eggs over the fish in a multi-saucepan. There is no need to interfere.

Close the multicooker lid and set the “Baking” mode for 40 minutes.

40 minutes later, after the sound signal about the end of the cooking time, the aromatic omelet with pink salmon is ready!!!
Bon appetit!!!

Analysis of a dish based on ingredients

product
squirrels
fats
coal
kcal

Pink salmon
103
33
0
700

Milk
5
5
7
90

Chicken egg
28
25
2
345

Dill
0
0
0
1

Parsley
0
0
0
2

Garlic
1
0
7
34

Onion
3
0
18
92

Sunflower oil
0
34
0
306

total in the dish:
140
97
34
1570

in just 1 serving:
35
24
9
393

in just 100 grams:
12
8
3
135

Omelet with Mexican mixture

Omelet with mayonnaise

Lush omelette

Fluffy omelette with herbs

Kyukyu or omelet in Azerbaijani

Steamed omelette

Hearty beef omelette

Preparation

First, the mackerel should be gutted. In this case, the spine is removed along with the bones. You can also use two already prepared fillets. The fish is cut into pieces slightly smaller than a matchbox. Transfer to a greased form, leaving space between portions. The fish should be placed skin side down and salt and pepper on top.

Next, the omelette is prepared. Cream and eggs are whipped. Chopped parsley is added and the omelette is seasoned with spices. The fish is poured over the prepared omelette. Then chop the tomato. First, the vegetable is cut in half, then crosswise. The pieces should be shaped like half a circle.

Next, the mackerel is placed in the oven, preheated to 180 degrees. The dish is prepared within 25 minutes. Then it is taken out and cooled for 5 minutes. The omelette with fish is laid out on plates and decorated with vegetables and herbs.

This dish can also be prepared in microwave oven. To do this, it is collected in a special container. Set for 12-15 minutes, cook using maximum power.

Fish in an omelet with vegetables

A very interesting recipe: two in one. This combines 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 coarse grater or cut into very thin strips. Pour vegetable oil into the frying pan, let it get hot, and then fry the carrot-onion mixture. After two or three minutes add to the frying tomato sauce and salt 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 cut into pieces and sprinkle with lemon juice fish fillet. Cover the frying pan with a lid and simmer the fish, without turning it, for five to seven minutes. Meanwhile, prepare the filling mixture. Break the eggs into a bowl, pour in the milk and add a little salt. Beat the mixture until light foam.

14.11.2018

Simple but incredible at the same time delicious 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 only discuss best ways preparing 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.

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.

Note! When baking fish with omelette in the oven, you can use hard cheese. Fragrant cheese crust, baked until amber in 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:

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

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.
Small quantity- this 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 about 15 minutes. We want 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!