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Fish, European

Ryba po grecku with mashed potatoes

Ryba po grecku is a Polish dish made of breaded cod fillets topped with carrots and onions simmered in tomato sauce, served with mashed potatoes. For 4 people, it takes 55 minutes and is rated easy, at a cost of €3.60 per serving. The key to success is letting the topping simmer long enough to turn soft and infuse the fish with flavor.

Tonight, a Polish classic with nothing Greek about it, ryba po grecku, breaded fish topped with carrots and onions simmered in tomato, served with mashed potatoes.

Ryba po grecku with mashed potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Despite its name, ryba po grecku has nothing Greek about it, it's a Polish classic often served at holiday tables. The breaded fish, crisp and golden, contrasts with the tender topping of carrots and onions cooked slowly in a slightly sweet tomato sauce. The mashed potatoes add the soft, comforting base that balances the whole dish.

This recipe works just as well for a weeknight dinner as for a Sunday meal, since it takes a bit of organization but stays simple to make. Kids tend to love the breaded fish and the mash, while adults will recognize in the tomato topping flavors that echo other slow cooked Eastern European dishes. Mon Chou likes to suggest it in fall and winter, when comfort food is what everyone wants.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Pantry

  • Flouroften in the pantry 4 tbsp
  • Breadcrumbsoften in the pantry 100 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Milk 15 cl
  • Butter 40 g

Fruits and vegetables

  • Carrots 4
  • Celeriac 0.3
  • Onions 3
  • Potatoes 1 kg

Allergens Fish, Gluten, Eggs, Lactose, Celery

The step by step recipe

  1. Coarsely grate the carrots and celeriac, slice the onions thin, and cook them in the oil. 10 min

    Let the vegetables sweat well, they should turn soft, not stay crunchy.

  2. Add the tomato paste, bay leaves, salt, pepper, and a little water, then let it simmer covered. 20 min

    Add a pinch of sugar if the sauce tastes too acidic.

  3. Meanwhile, cook the potatoes and mash them with the hot milk and butter. 20 min

    Pass the mash through a food mill for a silkier texture.

  4. Season the fish fillets with salt and pepper, coat them in flour, egg, then breadcrumbs, and brown them in a pan with hot oil. 8 min

    Drain them on paper towels to remove excess oil.

  5. Arrange the fish in a dish, cover it with the tomato topping, and serve with the mashed potatoes.

    Let it rest for fifteen minutes, the fish soaks up the sauce.

Our tips to get it right

  • Grate the carrots and celeriac coarsely rather than finely, so the topping keeps a bit of texture after cooking.
  • Bread the fish right before cooking it, the coating sticks better and stays crisp longer.
  • For a silkier sauce, blend a small part of the topping before stirring it back into the pan with the rest.

The variations

  • Swap the cod for hake or whiting, two firm white fish that hold up well during cooking.
  • For a vegetarian version, replace the fish with celeriac slices breaded the same way.
  • To save time, make the tomato topping the day before and only deal with the fish and mash on the night.

What to serve it with

  • A cucumber and dill salad
  • A glass of buttermilk or kefir
  • Pickles for a tangy touch

Storage

The topping and the fish keep for 2 days in the refrigerator in a sealed container, stored separately from the mash. The tomato topping freezes well, but avoid freezing the breaded fish since it would lose its crispness. Reheat gently in a skillet or oven to keep the coating crisp.

Questions about this dish

Can you make the tomato topping ahead of time?

Yes, it's actually recommended. Made the day before, it has time to develop more flavor and turns even softer once reheated.

What fish works if you don't like cod?

Hake, whiting, or pollock all work well instead, they're firm white fish that hold their shape during cooking.

Can you freeze ryba po grecku?

The vegetable and tomato topping freezes well for up to 2 months. It's better to bread and cook the fish fresh so the coating stays crisp.

How do you adapt this recipe for kids?

Kids generally love the breaded fish and the mash. You can serve a smaller amount of tomato topping for them if they prefer milder flavors, or blend it for a smoother texture.

How long does it take to make a ryba po grecku, breaded fish topped with a tomato carrot and onion sauce, served with mashed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ryba po grecku, breaded fish topped with a tomato carrot and onion sauce, served with mashed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ryba po grecku, breaded fish topped with a tomato carrot and onion sauce, served with mashed potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, lactose, celery. Always check the labels of the products you buy.

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