Coco's Cooking Polish Greek Style Fish

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is a budget-friendly alternative.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option, while crushed crackers are a cost-effective substitute.

Clean and cut the leek, then chop half of an onion into medium-sized pieces.

Transfer chopped vegetables to a bowl and clean the cutting board.

Cut the fish fillets into medium-sized pieces, season with salt and black pepper.

Coat each piece of fish with a thin layer of all-purpose flour, removing excess flour.

Heat a frying pan on medium-high heat and add a moderate amount of oil.

Place the fish in the pan and fry for up to 2 minutes on each side, adjusting time for thin fillets to avoid drying out.

Fry the fish in batches and place them on paper towels to soak up excess oil.

In a large pan, add the chopped leek and onion, season with salt, and let them gently brown.

Add the carrots and a little oil if they look dry, then cook until softened.

Add about 1 cup of water (or more if needed) to the vegetables and throw in 2 bay leaves and allspice, then cover and let braise for about 10 minutes.

After 10 minutes, add 2-3 teaspoons of tomato paste and more water if necessary, then season to taste with salt, pepper, and basil.

Cook the vegetables until fully soft, about 5 to 10 minutes more.

In a flat dish, smear a layer of hot vegetables on the bottom, then place the fish on top like puzzle pieces.

Repeat layering with more vegetables and fish until all ingredients are used, finishing with a layer of vegetables on top.

Garnish with fresh parsley and let the dish cool completely before serving, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens