Fish in Carrot/Tomato Sauce (Ryba Po Grecku) – Polish Dish

Ryba Po Grecku (Polish Dish) AKA White Fish in Tomato and Carrot Sauce

Do you like fish?


I do. Quite a lot. I used to dislike it though. Except for this dish. This dish was always a favorite.


I used to be okay with eating fish as a kid until I remember seeing my cat choke on the tiny fish bone. I must have been 4 or 5 at the time. She was choking for a good 4 minutes and then she finally coughed it up. This scared the hell out of me and I wouldn’t eat fish after seeing my poor cat going through that. There is no way I was going to expose myself to a similar potential hazard. I don’t wanna choke and die. Such a sad way to die too, “She loved fish. She loved it so much she died choking on a small fish bone.” That’s just depressing.


In Poland, filets weren’t very common until later so most of the fish we bought were not filets. That means it was filled with little fish bones. The tiny ones you don’t even know are there until it’s too late. So that freaked me out and I refused to eat fish.


I always loved this dish though. Whenever my mom made it, I ate it. I was semi-freaked out each time and I chewed eat bite to a mush. Literally, I must have chewed each bite 100 times, just to make sure there wouldn’t be any fish bones in there.


This continued even when we started buying fish filets. I still had that thought in the back of my mind that the filets were not truly filets. And I would be the unlucky one to get the filet fish wit some bones left in there and I would choke and die. My anxiety is just great.


Thankfully I grew up and over this fear. I now don’t chew the fish 100 times. I’m way too impatient for that. After all this “Greek” Fish is just so delicious I can’t help myself but chow down. I’m not really sure why this dish is called Ryba Po Grecku (Greek Fish). There really isn’t anything Greek about this fish. The sauce is made primarily of carrots and tomatoes. It is deliciously savory and sweet at the same time.


The great thing about this is that you can use any white fish for this fish dish. My mom’s favorite is the orange roughy but we used some Russian fish for this particular one. She didn’t get the name of it but I liked it; the fish fried very beautifully and tasted really nicely. You can experiment with different white fishes and figure out for yourself which one you like the most.


Fish in Carrot/Tomato Sauce (Ryba Po Grecku) – Polish Dish

Yield: 8 servings

Fish in Carrot/Tomato Sauce (Ryba Po Grecku) – Polish Dish


  • 4 large fish filets, thawed or fresh (orange roughy is our favorite for this dish, if you use orange roughy you’d use about 8 of those since they’re smaller than the one we used for this particular dish)
  • Lemon juice
  • Olive oil
  • 2 medium onions
  • 2 garlic cloves
  • 5 medium/large carrots (or more, or less)
  • 1 large parsnip
  • 1 small/medium celery root
  • 1 can (15 oz) diced tomatoes (fire roasted)
  • Salt, pepper, no-salt seasoning
  • 5 bay leaves
  • 6 whole allspice
  • 1 can (6oz) tomato paste
  • Flour for coating filets (can be GF)
  • Canola oil


  • On a separate plate, soak fish filets in lemon juice for about an hour.
  • 2
  • Peel and chop onions. Chop garlic.
  • Heat olive oil on a pan on medium heat.
  • Peel carrots, parsnip, and celery root.
  • Grate these peeled vegetables on the large grate side.
  • Add onions to the pan and sautée. Add chopped garlic. Continue sautéing.
  • After a while, add the vegetables to the pan along with the diced tomatoes.
  • Fill the can with water and add it to the pan.
  • Stir while continuing to sautée on medium heat.
  • Season the vegetables with salt, pepper, and seasonings including the bay leaf and allspice.
  • Add tomato paste to the pan and more water (2 times) using the 15oz can again.
  • Cook until the vegetables are cooked through and soft.
  • 3
  • After the fish has been soaking for for an hour, cut the fish into smaller filets (if your fish filets are large like ours were) and place them on a paper towel. Cover with another paper towel and touch to soak up excess water.
  • Uncover and season the filets with salt, pepper, and seasoning.
  • Put some flour on a plate and cover each filet in the flour, one by one.
  • Put canola oil in a separate pan and fry the coated fish filets on medium/high heat.
  • 4
  • When all fish filets are fried, add them to the pan with the carrot sauce.
  • Splash with lemon juice.
  • Make sure that your filets are nicely covered in the sauce so that they absorb the flavors.
  • Cover. You can simmer for a few minutes (optional).
  • You can serve right away or chill and serve then.
  • We personally prefer it cold.

Kammie wants to know:

  • What’s your favorite white fish?

Let me know in the comments below

Want more Polish recipes? Check out these:

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  1. says

    I loved this story! I would have been traumatized too! Fish used to creep me out… I just started eating seafood a year ago.

    Pinning this to try. I love seafood with tomato sauce. I bet swordfish would be really good in this.