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Corsican Fish Omelette Serves 4

  • Ingredients:

  • 455g (1 lb) haddock fillets
  • 1 15ml spoon (1 tbsp) olive oil
  • 1 small onion, chopped
  • 1 small turnip or swede, peeled and grated
  • 1 15ml spoon (1 tbsp) Worcestershire sauce
  • salt and freshly milled black pepper
  • 2 eggs, lightly beaten
  • 1 15ml spoon (1 tbsp) parsley, chopped


  1. Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.
  2. Heat the oil in a large non-stick pan.  Cook the onions and turnip for 2-3 minutes. Add the fish.
  3. Beat the Worcestershire sauce and seasoning into the egg mixture.  Pour into the pan.   
    Cook over a low heat for 5-7 minutes, without stirring, but tilting the pan occasionally to ensure all the egg is cooked.
  4. When the base is golden remove from the heat.
  5. Garnish with parsley and serve with a crisp salad and French bread.

NUTRITIONAL VALUES PER PORTION (APPROX) 206 Kilocalories; 26g Protein; 11g Fat; 2g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry