Made with cream, parsley and chives, the French fish omelette is a must try at home.
Whisk eggs with cream and add parsley, chives and seasoning.
Heat omelette pan on stove with a small amount of olive oil.
Add egg mix to pan, once the egg starts to set add cod pieces.
Put pan in oven and cook for 6 minutes at 230°c or until set.
Serve with baby herbs as garnish.
To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.