For the omelette
6 eggs
1/4 cup of milk (60 ml)
3 tablespoons of butter
Salt and black pepper to taste
For the filling
1 medium onion, chopped
1/4 cup of olive oil (60 ml)
500g cod fillets
1 tablespoon of chopped fresh coriander
3 chopped tomatoes
Salt and black pepper to taste
For the omelette
6 eggs
1/4 cup of milk (60 ml)
3 tablespoons of butter
Salt and black pepper to taste
For the filling
1 medium onion, chopped
1/4 cup of olive oil (60 ml)
500g cod fillets
1 tablespoon of chopped fresh coriander
3 chopped tomatoes
Salt and black pepper to taste
Make the omelette: beat the eggs lightly with milk, salt, and pepper. Reserve
Place butter in a 27x40 cm baking dish and put it in a hot oven (250°C) for 5 minutes, or until melted
Remove from the oven, spread the butter on the dish, and pour in the egg mixture
Put back in the oven, on the lower rack, for 10 minutes, or until the omelette sets
Let cool slightly and carefully loosen with a spatula, as it's very thin
Make the filling: in a frying pan, sauté the onion in olive oil until caramelized
Add the cod fillets, reduce heat, and cook for 10 minutes, or until tender
With a wooden spoon, flake the fish, add coriander, and season to taste
Spread the fish over the omelette and roll it up like a roulade
Cut into slices, transfer to a serving dish, and top with tomatoes
Drizzle with olive oil and season to taste
Serve warm
335 calories per slice
