Baked Omelet Stuffed with Fish (Fish Roll)

Name: Baked Omelet Stuffed with Fish
Yield: 6
Ingredients: For the omelet; 6 eggs; 1/4 cup whole milk (60 ml); 3 tablespoons unsalted butter, softened; Salt and black pepper to taste; For the filling; 1 medium onion, finely chopped; 1/4 cup olive oil (60 ml); 500g fish fillets; 1 tablespoon chopped fresh coriander; 3 diced tomatoes; Salt and black pepper to taste

1
For the omelet
2
6 eggs
3
1/4 cup whole milk (60 ml)
4
3 tablespoons unsalted butter, softened
5
Salt and black pepper to taste
6
For the filling
7
1 medium onion, finely chopped
8
1/4 cup olive oil (60 ml)
9
500g fish fillets
10
1 tablespoon chopped fresh coriander
11
3 diced tomatoes
12
Salt and black pepper to taste

Ingredients

1
For the omelet
2
6 eggs
3
1/4 cup whole milk (60 ml)
4
3 tablespoons unsalted butter, softened
5
Salt and black pepper to taste
6
For the filling
7
1 medium onion, finely chopped
8
1/4 cup olive oil (60 ml)
9
500g fish fillets
10
1 tablespoon chopped fresh coriander
11
3 diced tomatoes
12
Salt and black pepper to taste

Directions

1
Prepare the omelet: Beat eggs lightly with milk, salt, and pepper
2
Set aside. Reserve
3
Preheat oven to 250°C (450°F)
4
Place butter in a baking dish (27 x 40 cm) and put it in the oven for 5 minutes or until melted
5
Remove from oven, spread butter evenly, and pour in eggs
6
Put back in the oven on the lower rack for 10 minutes, or until the omelet is set
7
Let cool slightly, then carefully demold as it's quite thin
8
Make the filling: In a skillet, sauté onion in olive oil until translucent
9
Add fish and cook for 10 minutes, or until cooked through
10
Add coriander and season to taste
11
Flake fish into small pieces
12
Place fish over the omelet and roll up like a roulade
13
Cut into slices, transfer to a serving dish, and top with diced tomato
14
Drizzle with olive oil and season to taste
15
Serve hot
16
335 calories per slice