Recipes and Cooking

White Fish Omelette

EA FishOmelette 12306 Preparation time 20 mins Serves 2 people


  • 300ml milk
  • 300ml water
  • 3 bay leaves
  • 1 onion, sliced
  • 6 black peppercorns
  • 275g white fish fillet
  • 6 eggs
  • 20g unsalted butter
  • 50ml cream
  • 2 tablespoon dill chopped
  • 2 tablespoon grated parmesan cheese
  • 100g Persian feta, crumbled




Poached Fish

  • Mix the milk with 300ml of water together, pour it into a large shallow pan and bring to the boil.
  • Add the bay leaves, onion slices and peppercorns and bring back to the boil.
  • Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked.
  •  Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones.


  • Pre-heat the grill to high.
  • Whisk the eggs together with some seasoning.
  •  Heat a 23-25cm non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan.
  •  Pour in the eggs and, as they start to set, drag a wooden spoon over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath
  •  When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta.
  •  Pour the cream on top, sprinkle with parmesan cheese and put the omelette under the hot grill until lightly golden brown.
  •  Slide it on to a warmed plate and serve.