Cuisine: The Polish Palate
Course: Main Courses, Appetizers, Light Meals
Diet: Pescatarian, Dairy-Free, High-Protein, Low-Calorie, Low-Fat, High-Fibre
Occasion: Christmas Eve, Christmas Feasts, Culinary Heritage, Batch Cooking, Comfort Food, Supper, Dinner, Autumn Harvest

Ryba po grecku (Polish Root Vegetable Fish)

Tender fillets of white fish buried under a rich, sweet-and-sour tangle of braised root vegetables and tomato.
Prep time 25m
Cook time 50m
Total 1h 15m
Yield
6
Per serving:
275 kcal
25g Carbs
23g Protein
6g Fat
By Adam Dworak
Published: 10 September 2026

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Ingredients

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Kitchen Kit

  • Box Grater
  • Large Frying Pan
  • Deep Serving Dish
  • Peeler
  • Wide plate
  • Tongs
  • Chopping Board
  • Chef's Knife
  • Wooden Spoon

Method

  1. Peel the carrots, parsley root, and celeriac. Coarsely grate them all using the large teardrop holes of a box grater. Finely dice the onions.
  2. Portion the white fish fillets into sensible, palm-sized pieces. Measure out 18g of salt. Scatter 8g of the salt evenly over both sides of the fish fillets.
  3. Tip the wheat flour onto a wide plate. Dredge the seasoned fish fillets lightly in the flour, shaking off any excess.
  4. Heat the rapeseed oil in a large, heavy-based frying pan over a medium-high heat. Once the oil shimmers, fry the fish in batches for 3-4 minutes per side until deeply golden and crisp. Remove the fish to a side plate and leave the flavoured oil in the pan.
  5. Chuck the diced onions into the residual fish oil and sweat for 5 minutes until soft and translucent.
  6. Tip all the grated root vegetables into the pan with the onions. Add the allspice berries and bay leaves. Sauté everything for 10 minutes, stirring occasionally, until the vegetables begin to soften and reduce in volume.
  7. Stir in the tomato paste, cooking it out for 2 minutes to cook off the raw, tinny flavour.
  8. Pour in the water, deglazing the bottom of the pan. Add the remaining 10g of salt, the black pepper, sugar, and lemon juice.
  9. Bring the liquid to a gentle simmer, cover, and cook for 15-20 minutes until the vegetables are completely tender and the liquid has reduced into a thick, clinging sauce. Remove the bay leaves and allspice berries if you can spot them.
  10. To assemble, spread a thin layer of the hot vegetable mixture on the bottom of a deep serving dish. Arrange the fried fish fillets in a single layer, then completely bury them under the remaining vegetables. Leave to cool slightly before serving, or chill overnight.
Chef's Note & Storage
Fridge up to 4 days. The flavour deepens significantly overnight. Serve chilled or gently reheated.
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The Polish Classic That Has Nothing To Do With Greece

Despite the name, Ryba po grecku is an entirely Polish institution. A non-negotiable staple of Wigilia (Christmas Eve), this dish is an ingenious marriage of humble ingredients. The sharp, sweet-and-sour tangle of root vegetables acts almost like a light escabeche, cutting through the richness of the fried fish. It is one of those rare dishes that actually improves overnight, allowing the flavours to mingle so it can be eaten hot, room temperature, or completely cold straight from the fridge.

CHEF'S SECRET: Do not rush the root vegetables. You must sweat the coarsely grated carrots, celeriac, and parsley root slowly until they collapse and release their natural sugars before you chuck in the tomato paste. This foundational sweetness balances the acidity of the tomatoes and lemon without needing excess sugar.

❖

The Fish and The Flour

Traditionally made with whatever white fish was pulled from the Baltic or local lakes, today a firm, flaky white fish like cod, pollock, or hake works best. You want a very light, seasoned flour dredge to protect the flesh in the pan, creating a golden crust that will eventually absorb the rich tomato and vegetable braising liquid without turning to mush.

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