Often fish is seen as a lunch or dinner food, and is completely forgotten about for breakfast. My original goal was to make a fritatta, but when I went to flip it it turned into a scramble. You can avoid this by sliding the fritatta onto a diner plate to help you flip it in one piece. Like a fritatta its flavor really shines after it has cooled down to room temperature. The textures and tastes are something you have to try to believe. As with most recipes, any firm white fish would work.
|The Gopher Rockfish, Sebastes carnatus|
-2 Small fillets
-2 Tablespoons Flour
-2 Hand-fulls of Baby Spinach
-Butter/Oil to coat pan
-Salt and Pepper to taste
-Cut the fillets into small cubes and coat with flour.
-Cut spinach into thin strips and set aside.
-Heat pan and add oil/butter, cook coated fish.
-Crack eggs into a small bowl, whisk with a fork and add a few tablespoons of water.
-Once the fish becomes opaque, add spinach.
-Once spinach cooks down add eggs, salt, and pepper to taste.
-Add shredded cheese (optional) I added some shredded smoked Gouda I smoked myself.
Once the bottom is set, use the plate trick for a crispy fritatta. If you don't want a fritatta, go ahead and mix the scramble up for even cooking.
|Rockfish Spinach Scramble|
Thanks for reading,