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By Parrott Street Catering
Polish Fish with Vegetable Topping (Ryba Po Grecku)
14 steps
Prep:15minCook:35min
Ryba po grecku or ´Greek-style fish´ is one of the most traditional and popular Polish fish dishes.
Updated at: Mon, 02 Dec 2024 12:13:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
7
Low
Nutrition per serving
Calories254.6 kcal (13%)
Total Fat12.8 g (18%)
Carbs13.5 g (5%)
Sugars3.6 g (4%)
Protein22.1 g (44%)
Sodium359.1 mg (18%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

680gwhite fish fillets
such as cod

salt
to taste

pepper
to taste

1 teaspoonoregano

1 teaspoonthyme

½ teaspoonpaprika

¼ cupflour

¼ cupfrying oil

1 tablespoonfrying oil

200gcarrots
medium

100gparsley roots

0.5leek
the white part

1onion
medium

85gceleriac
or 1 celery rib and more carrots/parsley root

2 clovesgarlic

½ teaspoonpaprika

½ teaspoonbasil

½ teaspoonthyme

2bay leaves

2allspice berries
optional

1 cupwater
or vegetable/chicken broth

3 tablespoonstomato paste

1 teaspoonlemon juice

½ tablespoonparsley
chopped

salt
to taste

pepper
to taste
Instructions
Step 1
Pat dry the fish with paper towels. Season with salt, pepper, oregano, thyme, and paprika on all sides.
Step 2
Dredge in flour on all sides.
Step 3
Heat the oil in a large frying pan over medium-high heat. Add the fish and cook (in batches if necessary) until golden on both sides and cooked through.
Step 4
Transfer the fish to a deep plate or baking dish (I used a 9-inch (23cm) round pie dish).
Step 5
Use the same pan to cook vegetable topping.
Step 6
Peel the carrots, celeriac, and parsley roots. Grate on the large holes of a box grater. Dice the onions and leek. Finely chop garlic.
Step 7
Heat 1 tablespoon of oil in the frying pan. Add carrots, celeriac, parsley roots, onions, and leek. Cook over medium-high heat for about 5 minutes until soft and slightly browned.
Step 8
Reduce the heat to low and add garlic, cook for 30 seconds.
Step 9
Add water/broth, bay leaves, allspice berries. Cover the pan with a lid. Bring to a boil then simmer for about 5-10 minutes or until the vegetables are soft. Take off the lid, almost all water should be evaporated.
Step 10
Add tomato paste, cook over medium-high heat for a couple of minutes, until everything is well-combined.
Step 11
Season with lemon juice, chopped parsley, salt and pepper to taste. Discard bay leaves and allspice berries.
Step 12
Spread the vegetables over the fish.
Step 13
You can eat this right away or chill for a couple of hours or overnight (it tastes better after some time, when the flavors have time to meld together). This dish tastes good hot or cold (you can gently reheat it in the oven at 325°F/160°C).
Step 14
Enjoy!
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