Defrost fish if the fish fillet is
Clean the fish with running tap
water. Pat dry with paper towels.
Cut into six equal serving size
pieces. Measure thickness of fish. Thicker fillet requires more
time to cook.
Using a 12-inch skillet, boil a
small amount of water, add in fillets and cook for 6 to 9
minutes or until fish begins to flake when tested with fork.
Remove fish from skillet.
Discard liquid from skillet and
wipe with paper towers. Return skillet back to heat and heat up
2 tablespoon of olive oil over medium heat. Add in potatoes and
sweet pepper. Stir in Old Bay seasoning. Continue to cook for
5-10 minutes or until the potatoes start turning to brown. Stir
Combine eggs and water in a medium
bowl. Pour over the egg mixture into the potatoes. Without
stirring, cook the mixture until the mixture starts to set on
the bottom and edges.
By using a spatula, lift the
cooked mixture upward to allow the uncooked mixture flows
underneath and allow the uncooked mixture to reach the heat
surface of skillet. Continue to cook for 2-3 minutes or until
the egg mixture is cooked through but still remains glossy and
Gradually add in cooked fish
fillets, stir to heat through and immediately remove from heat
to prevent over cooked. Serve at once.