Ryba po Grecku (Polish Fish with Carrot-Tomato Topping)

Baking the protein-dense cod instead of deep-frying creates a lighter version of this traditional Polish dish, perfectly complemented by nutrient-rich root vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g cod fillets · 528 kcal in the whole recipe
• 250 g carrots, grated · 102 kcal in the whole recipe
• 150 g celery root, grated · 63 kcal in the whole recipe
• 150 g onion, finely diced · 60 kcal in the whole recipe
• 200 g canned diced tomatoes · 36 kcal in the whole recipe
• 2 tbsp (34 g) tomato paste · 33 kcal in the whole recipe
• 2.5 tbsp (36 g) olive oil · 318 kcal in the whole recipe
• 1 tbsp (15 g) lemon juice · 3 kcal in the whole recipe
• Bay leaf, allspice, salt, black pepper, and water

Method

1. Grate the carrot and celery root, and finely dice the onion.

   

2. Heat 1.5 tablespoons (20 g) of olive oil in a pan, sauté the onion, grated carrot, and celery root for 8-10 minutes until softened.

   

3. Add tomato paste, canned diced tomatoes, lemon juice, bay leaf, allspice, salt, black pepper, and a splash of water; simmer covered for 10 minutes, then remove from heat to cool slightly.

   

4. Season the cod fillets with salt and pepper, brush with remaining 16 g olive oil, and bake in a preheated oven at 190°C (375°F) for 12-15 minutes until tender.

   

5. Arrange the baked cod fillets in a serving dish, spread the cooked vegetable-tomato topping evenly over the fish, and serve warm or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.