Recipe for: Fish Greek style with young vegetables - photo 1
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Recipe for: Fish Greek style with young vegetables

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 9 wyświetleń ~40.35 PLN * - (0)
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Description

Classic Polish "fish à la Greek" in a spring version: delicate cod under a blanket of sautéed young vegetables (young carrots, parsley, celery) with the addition of tomato paste and a hint of lemon. The dish combines the tradition of Polish holiday tables with a light, fresh touch of seasonal vegetables. Serve warm or cold with boiled potatoes or barley; it looks impressive and has a well-balanced sweet and sour flavor. With detailed instructions, even a beginner cook will prepare juicy fish and a velvety vegetable sauce.

Ingredients Used

Ingredients (20)

Servings:
4
  • Cod 600 g
  • Wheat flour 60 g
  • Chicken egg 2 szt. (~120 g)
  • Rapeseed oil 60 g
  • Carrot 3.8 szt. (~300 g)
  • Celery 100 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Tomato paste 70 g
  • Sugar 10 g
  • Lemon 0.8 szt. (~60 g)
  • Butter 20 g
  • 🌿 Przyprawy
  • Parsley 150 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Green asparagus 200 g
  • Barley groats 200 g
💰 Szacowany koszt dania: ~40.35 PLN (10.09 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the carrot, parsley, and celery. Peel the skin if the vegetables are not young. Grate the carrot and parsley on a coarse grater or cut into thin strips; dice the celery. Peel and chop the onion into cubes, crush and finely chop the garlic. If you are using asparagus (optional), snap off the woody ends and cut into 3-4 cm pieces.

Ingredients: Carrot, Parsley, Celery, Onion, Garlic, green asparagus
Use a grater with large holes or a sharp knife; young vegetables can be left with a thin skin. A cutting board and a sharp knife will make even slicing easier.

Vegetable sauce

2

Heat 30 g of rapeseed oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until it becomes soft and translucent (it should be semi-transparent). Add the grated carrot, parsley, and chopped celery. Sauté, stirring with a wooden spoon for 6-8 minutes, until the vegetables soften but retain a slight shape.

Ingredients: Rapeseed oil, Onion, Carrot, Parsley, Celery
The best is a pan with a diameter of 26-28 cm with a thick bottom; use a wooden spoon. Do not increase the heat too much to avoid burning the vegetables.
3

After 8 minutes, add garlic, tomato paste, bay leaf, and allspice. Pour in 80 ml of water (about 80 g) — if you don't have a measuring cup, add enough to lightly cover the vegetables. Add sugar, 3 g of salt (about 1/2 teaspoon), and pepper. Reduce the heat to low and simmer covered for 12-15 minutes, stirring every 4 minutes. The sauce should thicken and all the vegetables should be soft (check with a fork: the carrot should pierce easily).

Ingredients: Garlic, Tomato paste, Bay leaf, Sugar, Salt, Black pepper
Use a lid to ensure the vegetables steam evenly. If the sauce is too thick, add another 1-2 tablespoons of water.

Preparing the fish

4

Pat the cod fillets dry with paper towels and cut them into portions (4 portions of about 150 g each). Lightly salt and pepper both sides (use about 2 g of salt in total for the fish). Prepare 2 plates: one with flour, the other with beaten egg.

Ingredients: Cod, Wheat flour, Salt, Black pepper
Use paper towels to remove excess moisture — dry fish coats better and doesn't splatter while frying.

Breading and frying fish

5

Coat a portion of cod in flour (shake off the excess), dip in egg, and then gently place it on a heated pan with 30 g of oil (about 2 tablespoons). Fry on medium heat for 3-4 minutes on each side, until the coating is golden-brown and crispy. The fish is ready when the flesh easily flakes with a fork and has a dull, opaque center.

Ingredients: Cod, Wheat flour, Rapeseed oil
Use a non-stick or cast iron skillet; do not flip the fish multiple times — one turn is enough. If the skillet is too hot, the coating will burn quickly, and the fish will remain raw inside.

Finishing the sauce

6

Remove the bay leaf and allspice from the sauce. Add butter and mix well to give the sauce a glossy finish. Taste and season if necessary with the juice of half a lemon (about 15-20 g) or the rest of the lemon to your liking. The sauce should be slightly sweet and sour and aromatic.

Ingredients: Butter, Lemon, Sugar
Adding butter at the end will smooth out the flavor and combine the fats; use a spoon to stir vigorously until the butter melts.

Assembly and serving

7

On a plate, spread a layer of vegetable sauce, then place a piece of fried cod on top. Sprinkle the dish with fresh chopped parsley. If you are using asparagus, arrange it as a decoration next to the fish or gently mix it with the sauce before serving. Serve with boiled potatoes or bulgur (optional). Drizzle the fish with a little lemon juice.

Ingredients: Tomato paste, Parsley, green asparagus, Barley groats
The best dish is a flat, wide plate; serve immediately while the coating is still crispy. Additionally, you can add green asparagus to enhance the flavor and texture.

Fun Fact

💡

Despite the name, "Greek fish" is a typically Polish holiday dish shaped in the 20th century; the name refers to the vegetable, aromatic sauce that was commonly associated with southern cuisine.

Best for

niedzielny obiad Wielkanoc święta rodzinne

Tips

🍽️ Serving

Serve on a wide plate with warm potatoes or bulgur. Before serving, drizzle the fish with lemon juice and sprinkle with parsley. If you want a creamier version, blend 1/3 of the sauce with a blender and mix it with the rest.

🥡 Storage

Store the fried fish and sauce separately in the refrigerator for up to 2 days in an airtight container. Heat the sauce over low heat (2-4 minutes) and reheat the fish in the oven for 5-7 minutes at 160°C to prevent the coating from becoming soggy. Long-term storage of fried fish is not recommended.

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