Cod Omelette

Ingredients

• 600 g cod fillet
• Salt
• Pepper
• 1 onion
• 1 bulb fennel
• 2 tbsp butter
• 6 Eggs
• 100 ml heavy cream (at least 30% fat)
• 0.5 bunch Chives

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the cod fillet, pat dry, cut into bite‑sized cubes, and season with salt and pepper. Peel the onion and slice it into strips. Clean the fennel bulb, remove the tough core, and dice it finely.

2. 2.

   Heat butter in a pan and sauté the onion strips together with the fennel cubes until softened. Transfer the mixture to a round baking dish and spread evenly. Arrange the cod cubes on top.

3. 3.

   Separate the eggs; whisk the yolks with the cream. Beat the whites until stiff peaks form, then fold them into the yolk‑cream mixture. Pour the batter over the fish in the dish and sprinkle with chopped chives. Gently shake the pan to distribute the mixture evenly. Bake in the preheated oven for 20–25 minutes until golden brown. Serve garnished with chives.