Corsican Fish Omelette

Corsican Fish Omelette

Serves 4

Points plan 2½ pts per serving (Original points)

Core recipe

455g (1 lb) frozen haddock or coley portions
1 x 15ml spoon (1 tablespoon) olive oil
1 small onion, chopped
1 small turnip or swede, peeled and grated
1 x 15ml spoon (1 tablespoons) Worcestershire sauce
salt and black pepper
2 eggs, lightly beaten
1 x 15ml spoon (1 tablespoon) parsley, chopped

Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.

Heat the oil in a large non-stick pan.  Cook the onions and turnip for 2-3 minutes. Add the fish.

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.

When the base is golden remove from the heat.

Garnish with parsley and serve with a crisp salad