Polish Fish in the Greek Style (Ryba Po Grecku)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 12/5/23
Traditional polish "greek style fish"

 Dar1930 / Getty Images

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings

Despite its name, there’s nothing Greek about this traditional Polish dish, and no one really seems to know how or why it got its peculiar name. A simple combination of pan-fried fish served with a sauce made from sautéed vegetables, ryba po grecku is enjoyed year-round in Poland, but it’s also one of the courses at the meatless Christmas Eve meal known as wigilia.

How Did Ryba Po Grecku Get Its Name?

While the true origins of the name remain a mystery, many people believe that Polish people called this dish “Greek style” simply because they thought it was similar to Greek-style fish and vegetable dishes.

What's In Ryba Po Grecku?

At first blush, we wondered why anyone would want to cover crispy fried fish with saucy vegetables? Well, it works and is delicious hot or cold. Somehow the light flour coating and frying keeps the fish moist without letting it get soggy. Combined with a medley of vegetables, including carrots, celery, leek, and parsnip, the dish is a lovely balance of hearty and light. In Poland, it’s customary to use parsley root, but because parsley root is rarely found outside the region, parsnip is commonly used instead.

Tips for Making the Best Polish Fish in the Greek Style

  • Pick your fish: Any mild, white fish works in this recipe. Try tilapia, perch, pike, walleye, whiting or orange roughy.
  • Speed up your prep: The carrot, celery, and parsnip are typically grated on a box grater, but feel free to use a food processor instead.
  • Make it ahead: Although ryba po grecku is lovely served hot, as soon as it’s ready, in Poland at Christmas, this dish is typically made ahead, refrigerated, and enjoyed cold the next day. Letting the fish and veggies mingle in the fridge overnight helps bring the flavors together.
What You’ll Need to Make Polish Fish in the Greek Style
A Sturdy Box Grater
A Handy Fish Spatula
A Fish-Friendly Frying Pan

Ingredients

For the Fish:

  • 1 pound white fish fillets (tilapia, perch, pike, walleye, etc.)

  • 3 dashes salt

  • 3 dashes freshly ground black pepper

  • 1/2 cup all-purpose flour

  • 2 tablespoons oil, for frying

For the Vegetables:

  • 2 tablespoons oil

  • 2 large carrots, peeled and coarsely grated

  • 1 rib celery, coarsely grated

  • 1 parsnip, peeled and coarsely grated

  • 1 large leek, white and part of the green end, rinsed of all grit and sliced

  • 6 whole allspice berries

  • 1 bay leaf

  • 4 tablespoons tomato paste, or more to taste

  • Salt, to taste

  • Freshly ground pepper, to taste

Steps to Make It

  1. Rinse and pat dry 1 pound white fish fillets. Season with 3 dashes salt and 3 dashes freshly ground black pepper. Dredge in 1/2 cup all-purpose flour and sauté in 2 tablespoons oil until golden brown and cooked through. Remove from pan and drain on paper towels. Set aside.

  2. Meanwhile, heat a large skillet over medium and add 2 tablespoons oil. Add 2 large peeled and coarsely grated carrots, 1 coarsely grated celery rib, 1 peeled and coarsely grated parsnip, and 1 large leek (whites and part of the green end, rinsed of all grit and sliced) and sauté, stirring frequently, until vegetables have collapsed. Add 6 whole allspice berries, 1 bay leaf, and 4 tablespoons of tomato paste, or more to taste. Mix well and simmer, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Remove the bay leaf and allspice. Season to taste with salt and pepper.

  3. Place one-third of the tomato-vegetable mixture on a serving platter. Lay the fried fish on top. Cover completely with the remaining tomato-vegetable mixture. Serve hot or cold.

How to Store Leftovers

  • Leftovers keep, in an airtight container in the fridge, for at least three days. In fact, in Poland, it’s common to make ryba po grecku the day before Christmas Eve and then enjoy it for Christmas Eve, Christmas, and even the day after—if there’s any left! While they're often served cold, if you prefer the fish and vegetables hot, warm them gently in a 325°F oven.
Nutrition Facts (per serving)
403 Calories
18g Fat
28g Carbs
32g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 403
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 11%
Cholesterol 116mg 39%
Sodium 445mg 19%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 32g
Vitamin C 11mg 57%
Calcium 80mg 6%
Iron 4mg 23%
Potassium 1076mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)