Polish fish with egg in the oven is a fairly simple dish to make. It does not require any special skills, so even a novice cook can prepare such a delicious fish.

The recipe has nothing to do with Poland: they first started preparing fish this way in Holland, but that’s a completely different story.

Which fish to choose?

Almost any fish (except herring and mackerel) is suitable for preparing this dish. If you want the dish to be not only tasty, but also low in calories, then you should give preference to white varieties of fish:

• zander;
• pollock;
• cod.

This recipe will use pollock.

Fish in egg in the oven: list of ingredients

• pollock 2 fish, 700 grams each (fillet can be used);
• boiled eggs 3 pieces;
• half a stick of butter - 60 grams;
• one onion;
• a clove of garlic (preferably young);
• carrots - 1 piece;
• half a lemon;
• salt and spices to taste;
• greens for serving.

For the sauce you will need:

• a glass of full-fat milk;
• boiled egg.

It is worth noting that lemon can not be used to prepare fish baked in eggs in the oven. It is intended only to get rid of the specific fishy smell.

Also, the classic recipe “Fish in an egg in the oven” does not use onions, garlic and carrots. These ingredients are needed as spices to make the dish more aromatic and appetizing.

Preparing the fish

Thawed pollock in advance must be cleaned, rinsed thoroughly and filleted. You can learn how to do this correctly from the video.

If you don’t have time to fillet the fish for a long time, then simply cut the pollock into pieces approximately 4-5 centimeters wide.

Spices selection

Fish may lose its natural flavor during cooking. To prevent this from happening, you need to use various seasonings.

The following spices are most suitable for this processing (baking) method:

• cloves (no more than 3 pieces);
• pepper of all varieties;
• Bay leaf;
• basil;
• rosemary.

This recipe will use seasonings that everyone can find in their kitchen: bay leaf and black peppercorns.

Cooking process

Before you start cooking, turn on the oven. It is necessary that the temperature in it reaches 180 °C.

• Carrots for fish in eggs in the oven should be coarsely chopped, garlic finely chopped, and onion cut into half rings. Do not crush or grate the garlic, as this may cause it to lose its rich aroma.
• Place the pre-prepared pollock fillet on a baking sheet with high and thick sides.
• Sprinkle pollock with lemon juice and salt.
• Add all the necessary spices (4-5 black peppercorns, 3 bay leaves).
• Peel and cut the eggs, sprinkle them evenly over the fish. look at the video.

• Place vegetables on top of the eggs: onions, garlic and carrots.

The next step is to prepare the fish sauce:

• finely chop the egg;
• add it to milk;
• beat thoroughly until milk foam forms (preferably with a mixer).

The sauce is ready! Now you need to pour it over the fish and put the dish in the oven for 12 minutes.

• While the fish is baking, cut the butter into small cubes.
• Remove the fish and spread the previously prepared pieces of butter over its entire surface.
• Now you need to put the pollock in the oven for 30 minutes.

Now all that remains is to take the dish out of the oven, decorate it with herbs and serve.

• To prevent the baking sheet from getting dirty, you can cover it with foil and place the fish on it.
• The sauce will be thicker if you add a tablespoon of flour.
• Pollock should be served with rice and fresh vegetables.

Everyone will like fish in eggs in the oven. You should definitely treat your household to this delicious dish. Bon appetit!

Fish in an omelet is a convenient dish, rich in protein and a huge amount of nutrients. Tasty, satisfying, easy. What else is needed? Just a few proven recipes that will definitely work! Here they are.

Fish in an omelet - general cooking principles

For such dishes, it is advisable to use fish that is not bony, ideally clean fillet. Otherwise it will be uncomfortable to eat. You can use river or sea fish. The product is cut into pieces, flavored with all kinds of spices, poured over with sauces, and vegetables are added. If the dish is baked, the vegetables can be pre-fried.

Omelette for filling fish can be prepared in the classic way with the addition of milk. But sometimes the ingredients contain other products: cheese, herbs, various vegetables, mushrooms. In any case, the omelette mixture is thoroughly stirred before pouring the fish. If the dish is baked in the oven, you can sprinkle hard cheese on top. This is usually not done in a frying pan or slow cooker.

Fish in an omelet in the oven

A wonderful dish for lunch or dinner. You can use any fish, but preferably without bones to make it easier to eat.

Ingredients

400 g fish;

20 ml soy sauce;

50 g sour cream;

50 g cheese;

20 g butter;

Pepper, salt.

Preparation

1. Cut the fish into small pieces, sprinkle with pepper and pour over soy sauce. Stir and leave to marinate while the oven preheats. We set it to 200 degrees.

2. Place pieces of fish in a greased form. It is advisable that they do not touch each other. Place in the oven and bake for 15 minutes.

3. Beat sour cream with eggs and grated cheese. We also season the omelette with pepper and a little salt.

4. We get the fish. Take a spatula and check if the pieces are stuck to the mold. If this happens, carefully peel it off, but do not remove it.

5. Pour omelette over the top of the fish. We do this carefully so that the product is evenly distributed throughout the mass and does not shift into one heap.

6. Put the pan back in the oven. Cook the omelette for 10-12 minutes or simply cook until golden brown.

Fish in an omelet in a frying pan

A quick and easy way to cook fish in an omelet in a frying pan. Any boneless fillet can be used.

Ingredients

300 g fillet;

1 onion;

30 g butter;

10 ml soy sauce;

Salt pepper;

3 spoons of milk.

Preparation

1. Dice the onion, lightly fry in oil, a couple of minutes is enough.

2. Cut the fillet into strips or small pieces and add to the onion. Fry together until almost done. 5-7 minutes is enough.

3. Spray the fish and onions with soy sauce, reduce the heat, cover and keep covered for a couple of minutes.

4. Beat eggs with milk, add spices to them, add a little salt, since some of the salt is already in the soy sauce.

5. Pour omelette over the fish.

6. Cover again, keep under the lid for 3-4 minutes, the fire is still low.

7. If desired, add flame at the end and fry the bottom of the omelette.

8. Transfer the finished dish to plates and sprinkle with herbs.

Fish in an omelette in the oven with tomatoes (mackerel)

A recipe for an amazing dish of juicy and very tasty fish in an omelette in the oven. It is advisable to use tomatoes that are not watery, but fleshy. A large amount of juice will delay cooking.

Ingredients

1 fresh frozen mackerel;

120 ml cream 10%;

1 tomato;

Salt and oil;

2-3 sprigs of parsley.

Preparation

1. Gut the mackerel. We remove the ridge with bones. Or use 2 ready-made fillets. Cut into pieces slightly smaller than a matchbox. Transfer to a greased pan so that there is space between the fish. We place the skin down.

2. Salt and pepper the mackerel on top.

3. Prepare an omelette. Whip cream with eggs. Add chopped parsley and season with spices.

4. Pour the cooked eggs over the fish.

5. Slice the tomato. First in half, then across. You should end up with half-circle shaped pieces.

6. Place tomato pieces on top.

7. Let the fish bake. Cook the dish in the oven at 180 degrees for approximately 25 minutes.

8. Remove and cool for 5 minutes. Place the omelette with fish from the oven on plates, decorate with herbs and vegetables.

9. This dish can be cooked in the microwave. To do this, it must be collected in a special container. Set for 12-15 minutes, cook at maximum power.

Fish in an omelet with vegetables

A variant of a very tender and completely dietary dish of fish with vegetables in an omelet. Here it is cooked in a frying pan. But you can cook it similarly in a slow cooker using the baking mode.

Ingredients

200 g fish fillet;

1 carrot;

0.5 bell pepper;

1 onion;

25 ml oil;

Preparation

1. Grate the carrots. Thinly slice the onion head.

2. Pour oil into a frying pan and heat it well, then add the onion and carrots. If you put vegetables in cold oil, they will absorb it.

3. Fry the vegetables for a couple of minutes.

4. Cut the fish fillet into centimeter cubes and add to the vegetables. We bring it to readiness.

5. Beat the eggs with a fork and salt. Add diced bell pepper and 2 tablespoons of water. You can use milk or cream, but not too rich.

6. Pour the egg mixture over the fish and vegetables.

7. Cover the pan with a lid. Make the fire a little less than medium.

8. Let the omelette stand for 3-4 minutes, turn it off and leave for another couple of minutes.

9. You can put it on plates! Serve with vegetables, tomato juice, herbs.

Fish in an omelette in the oven with green peas

For this dish you can use pollock, pink salmon, mackerel or any other fish fillet. Tilapia turns out very tasty. We take fresh peas, but you can also use a canned product.

Ingredients

700 g fish;

A glass of peas;

2 onions;

100 g cheese;

200 ml milk;

1 tsp. seasonings for fish;

1 tbsp. l. starch.

Preparation

1. Cut the onion into large half rings. Pour some oil into the pan and lightly fry the pieces.

2. Place the onion on the bottom of the refractory pan and spread the layer with a spatula.

3. Cut the fish into pieces of any size and shape, sprinkle with spices, mix with your hands. If you have time, you can do this in advance to let the product sit and marinate for a while.

4. Place pieces of fish in spices on top of the onion, no need to tightly.

5. Spread peas over the honey with pieces of fish. If you use a canned product, be sure to drain all the marinade. It will only spoil the taste of the dish.

6. Prepare an omelet from milk with eggs, grated cheese and starch. Don't forget to season with spices.

7. Pour the omelette mixture over the dish.

8. Place in the oven. This fish is cooked for 30-35 minutes at 180 degrees. Then remove the dish from the oven and sprinkle with finely chopped herbs.

Fish in an omelet with potatoes in a slow cooker

Another option for a healthy, satisfying and simple fish dish in an omelet. Potatoes need to be boiled in their skins in advance.

Ingredients

200 g fish;

2 potatoes;

40 g butter;

1 onion;

40 g cheese;

50 g sour cream.

Preparation

1. Cut the onion into small cubes.

2. Place oil in the multicooker and turn on the baking program. As soon as the fat begins to melt, add the chopped onion to it. Lightly fry.

3. Cut the fish into cubes and add to the onion. Fry together for another five minutes.

4. During this time, prepare the potatoes. If the tubers are boiled in their uniforms, then we clean them. Cut into cubes and add to the fish.

5. Let everything cook together while we make the omelet. Potatoes with fish can be lightly salted.

6. Beat eggs and sour cream, salt and pepper, add a little grated cheese.

7. Pour omelette over the contents of the multicooker.

8. Close and cook under the lid. We don't change the mode. 10-15 minutes is enough and you can turn off the assistant.

9. You can remove the dish by turning the bowl over onto a bowl. Or scoop the omelette with a spatula, having previously separated a portion of the desired size.

Fish in an omelet with mushrooms in the oven

For this wonderful dish of fish in an omelet in the oven, for which you use canned tuna and boiled mushrooms. You can take any, including regular champignons.

Ingredients

150 ml cream;

100 g cheese;

1 can of tuna in oil;

0.5 bunch of dill;

Spices, butter and crackers.

Preparation

1. Beat eggs with cream.

2. Cut the mushrooms into small cubes and add to the eggs.

3. Drain all the liquid from the tuna, mash the pieces with a fork and also add to the omelet.

4. Chop the dill and add to the total mass.

5. Grate the cheese and add half to the eggs.

6. Grease the mold, sprinkle with crackers, pour out the prepared mixture.

7. Sprinkle the second part of the cheese on top of the dish.

8. Place the dish in an oven preheated to 200 degrees and bake for 15-20 minutes. As soon as a golden brown crust appears on the surface, the omelet can be removed.

The more thoroughly the eggs are mixed with milk, sour cream and other liquid ingredients, the tastier the omelette turns out. If the liquid has not merged with the main mass, it will accumulate on top of the dish.

If you need to prepare a dietary version of the omelet, you can simply reduce the number of yolks or simply exclude them. The calorie content of a protein dish is much lower.

The omelet will turn out much softer and more flavorful if you mix vegetable oil and butter when frying. The baking dish can also be greased with butter, and sprinkled with crackers for a beautiful crust.

To make the fish juicy and aromatic, the pieces can be seasoned with spices in advance, add sauce to them and leave to marinate. Unlike meat, fish soaks quickly; it is enough to leave the product alone for 40-60 minutes.

I present to your attention a quick everyday recipe. This fish and egg casserole is prepared in a matter of minutes and can be a fairly hearty breakfast or a simple dinner for the whole family. At the same time, it saturates well, but does not leave a heaviness in the stomach. I recommend trying this delicious and aromatic fish and egg casserole.

Ingredients

So, to prepare a quick fish and egg casserole you will need:

(for 4-6 servings)

any fish you like, fillet - 250-300 g;

sweet pepper - 1/2 pcs.;

tomatoes - 2-3 pcs. (depending on size);

chicken eggs - 4 pcs.;

sour cream - 2 tbsp. l. (can be replaced with the same amount of milk);

garlic - 2-3 cloves;

pitted olives - a little, optional;

butter for stewing vegetables and fish;

salt - to taste.

Cooking steps

Melt a knob of butter in a flat-bottomed frying pan over low heat.

Meanwhile, cut the tomatoes into large slices. Add them to the pan with the pepper.

Add the fish to the pan with the vegetables. Add salt to taste. If desired, you can add some pitted olives.

A fragrant and tender quick fish and egg casserole is ready!

Bon appetit!

Baked fish with onion and egg

Today we will cook baked fish with onions and eggs. In this dish, a boiled egg and green onions serve as a filling, and flour can be used to bread the fish.

Baked fish can be eaten both hot and cold. And if we serve this dish with a salad of fresh vegetables, seasoned with vegetable oil, it will be simply a killer dish.

To prepare this dish we will need:

1. 3 fillets of sea fish (any)

2. bunch of green onions

4. 100 g of hard cheese (lower fat content)

5. 2-3 tbsp. l. whole grain flour

6. seasoning for fish

7. lemon juice

9. sunflower oil

Let's start cooking:

We use whole fish fillet, so a medium-sized fish fillet is best. Thaw the fillet, rinse and dry on a paper towel. Next, sprinkle with salt and fish seasoning, sprinkle with lemon juice and leave for 15 minutes to marinate.

Take a few onion stalks, wash them and chop them finely. Boil two eggs hard, cool in cold water, peel and finely chop.

While we are stuffing the fish, turn on the oven to heat it up and grease the pan with vegetable oil.

Next comes the finishing touch. Beat the remaining two raw eggs in a bowl. We put whole grain flour separately for breading the fish. Take a piece of fish, dip it in egg, then bread it in flour. Place the filling (chopped onion and eggs) on one edge of the fish. Then close the other edge of the fillet. Add a little salt to the green onions and eggs. And also prepare the remaining fillet pieces

Place all prepared pieces of fish in a baking dish or frying pan, sprinkle a little whole grain flour on top of the fish and place in the oven, preheated to 190-200 degrees for 30 minutes.

Grate the cheese on a fine grater, remove the fish from the oven, sprinkle grated cheese on top and place in the oven for another 5 minutes.

This is what we got so tasty, appetizing, delicious, with a cheesy and golden brown crust baked fish with onion and egg. Bon Appetit everyone!

Baked fish with egg (TTK3111)

Baked fish with egg

TECHNICAL AND TECHNOLOGICAL CARD No. Baked fish with egg

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Baked Fish with Egg dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

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3. RECIPE

Yield: with onions 95 without onions 80

* Storing standards are given for cod, gutted and headless pollock.

4. TECHNOLOGICAL PROCESS

The fish is cut into fillets with boneless skin, cut into 1 piece per serving at an angle of 30° or 40°, breaded in flour and salt, and fried in the main way. The onion is finely chopped, blanched, and sautéed in vegetable oil. The fried fish is placed on a baking sheet, heated with oil, sprinkled with sautéed onions and poured with a mixture of eggs and dried flour, baked at 250°C for 10-15 minutes.

You can prepare it without onions, reducing the yield accordingly.

Serve with a side dish, you can sprinkle finely chopped herbs on top (2-3g net per serving).

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Serving temperature 65°C.

Side dishes: boiled potatoes, mashed potatoes.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

On the surface of the product there is a not rough, golden crust; when cut, the fish is white, the egg mixture is yellow.

The fish is soft and juicy. The taste is characteristic of the products included in the recipe.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)