Ryba po Grecku, Polish Fish in Tomato and Carrot Sauce
Golden fried pollock topped with a sweet, soft sauce of carrot, onion and tomato, a Polish Christmas Eve classic that works any night.
- Time50 min
- LevelEasy
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 15 minutes until tender, then drain.
15 min - 2
Heat 2 tbsp oil in a wide pan. Cook the onions for 8 minutes until golden. Add the carrots and cook for 6 minutes more.
14 min - 3
Stir in the tomato purée, allspice and bay leaf, then the stock. Simmer for 10 minutes until soft and thick.
10 min - 4
Season the fish and dust with flour. Heat the rest of the oil in a frying pan over a medium high heat.
- 5
Fry the fish for 3 minutes on each side until golden and cooked through.
6 min - 6
Place the fish on a dish, spoon the warm sauce over, scatter with dill and serve with the potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.