Smoked angelfish and potato frittata

Ingredients 12
Servings 4


  • olive oil and butter for frying
  • 1
    large onion, chopped
  • 4
    medium potatoes, cubed
  • 5
    vegetable or chicken stock powder
  • 4
    baby marrows, sliced
  • 200
    smoked angelfish, boned and flaked
  • squeeze lemon juice
  • milled black pepper
  • 8
    extra-large or jumbo eggs
  • 15
  • 65
  • 30
    chopped parsley


Heat oil and butter and sauté onion until transparent, about 5 minutes. Add potatoes and stock powder and cook until just tender. (You may need to add a little water to prevent sticking.) Add baby marrows and cook, covered, for 3 to 4 minutes. Lightly fold in fish and add lemon juice and pepper to taste. Beat eggs, cream and milk together. Increase heat slightly and pour egg mixture over contents of pan. Turn heat down to low and cook until eggs begin to set. Agitate mixture gently to ensure even cooking and avoid burning. When almost set, place under a preheated grill and grill until egg in centre is cooked. Sprinkle parsley over, cut into wedges and serve hot or cold, with a green salad.

Read more on: fish/seafood  |  grill

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