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Fish in an omelet in the oven

Due to the omelet, the fish turns out very tender and juicy. I've never cooked such a dish. And in vain, because I really liked it. I added raw carrots, but if desired, you can put it out in a frying pan (separately or with onions) until soft.
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Fish in an omelet in the oven
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Fish in an omelet in the oven
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 % 11 g
Fats 35 % 7 g
Carbohydrates 10 % 2 g
113 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

  1. Step 1:

    Step 1.

    Prepare the ingredients. Peel the carrots and grate them on a coarse grater. Wash and dry the fish fillets. Cut into portions. I have ready-made portioned fillets.

  2. Step 2:

    Step 2.

    Grate cheese on a coarse grater.

  3. Step 3:

    Step 3.

    Wash dill and parsley, dry and finely chop.

  4. Step 4:

    Step 4.

    Beat the eggs until smooth.

  5. Step 5:

    Step 5.

    Pour milk to the eggs and beat again.

  6. Step 6:

    Step 6.

    Add chopped herbs, salt and pepper and mix again.

  8. Step 7:

    Step 7.

    Put some carrots on the bottom of the baking dish.

  9. Step 8:

    Step 8.

    Put the pieces of fish on it.

  10. Step 9:

    Step 9.

    Put the remaining carrots on top.

  11. Step 10:

    Step 10.

    Pour the omelet mixture over the fish.

  12. Step 11:

    Step 11.

    Sprinkle grated cheese on top. Put the mold in a preheated 180 ° C oven for 35-40 minutes.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Boiled pollock - 79   kcal/100g
  • Fresh pollock - 72   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Dill greens - 38   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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