Dorsz po Grecku

Name: Dorsz po Grecku
Prep time: 21 min
Cook time: 45 min
Total time: 1 h 6 min
Cuisine: Polish
Ingredients: 600 g Cod fillet, cut into portions; 300 g Carrot, coarsely grated; 160 g Onion, finely diced; 100 g Celery root, finely diced; 100 g Parsley root, coarsely grated; 400 g Crushed tomato, canned; 70 g Tomato paste; 50 g Wheat flour; 90 ml Sunflower oil; 8 g Salt; 2 g Black pepper, ground; 6 g Sugar; 100 ml Water

Dorsz po Grecku · ready in 1 h 6 min · 4 servings · 477 kcal per serving · medium · 13 ingredients

A beloved Polish holiday classic: golden cod layered with a sweet carrot-onion tomato sauce, delicious warm but even better cold the next day.

Prep: 21 min
Cook: 45 min
Total: 1 h 6 min
Serves: 4
kcal: 477
Difficulty: medium

Polish Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gCod fillet, cut into portions
300 gCarrot, coarsely grated
160 gOnion, finely diced
100 gCelery root, finely diced
100 gParsley root, coarsely grated
400 gCrushed tomato, canned
70 gTomato paste
50 gWheat flour
90 mlSunflower oil
8 gSalt
2 gBlack pepper, ground
6 gSugar
100 mlWater

Equipment

stovetop, oven, kitchen scale, box grater, chef knife, cutting board, skillet, spatula, saucepan, baking dish, food thermometer, tongs

Instructions

Prepare Station
Gather all ingredients, weigh them, and set out a grater, knife, board, skillet, spatula, saucepan, baking dish, and thermometer. · 5 min
What to look for: All measured ingredients and tools are within reach.
Fry Cod
Season cod with salt and pepper, dust lightly in flour, then shallow-fry in hot oil until golden on both sides and cooked through. · 12 min
When it is done: The thickest cod portion reaches 63°C / 145°F.
Cut Vegetables
Grate the carrot and parsley root coarsely, then finely dice the onion and celery root for an even, soft sauce texture. · 8 min
What to look for: The grated roots are loose and the diced vegetables are small and even.
Sauté Vegetables
Heat oil in a saucepan, add onion, carrot, parsley root, and celery root, then sauté until softened and lightly glossy. · 8 min
What to look for: The onion turns translucent and the roots soften without browning.
Simmer Sauce
Stir in tomato paste, crushed tomato, water, sugar, salt, and pepper, then simmer gently until thick and sweet-tart. · 10 min
What to look for: The sauce thickens, coats the spoon, and the oil lightly shines on top.
Layer Fish
Spread 1/2 of the vegetable-tomato sauce in the baking dish, add fried cod pieces, and cover with the remaining sauce. · 3 min
What to look for: The cod is fully covered by a thick layer of orange-red sauce.
Bake Layers
Bake at 180°C / 356°F for 20 minutes, until the sauce bubbles gently at the edges and the layers settle together. · 20 min
When it is done: The cod remains at or above 63°C / 145°F after baking.
Serve Dish
Serve warm after a short rest, or cool completely and refrigerate for the traditional cold Polish holiday style. · 5 min
What to look for: Warm portions hold their layers, while chilled portions set more firmly.

Nutrition (per serving)

kcal	477
Protein	33 g
Carbohydrates	37 g
of which sugars	14 g
Fat	23 g
of which saturated	3 g
Fibre	7 g
Sodium	1068 mg

Nutri-ScoreA

Allergens

Contains: fish, gluten, celery

Ingredient substitutions

Cod fillet

Frozen cod fillet: Thaw fully and pat dry before flouring.

Onion

Yellow onion: A standard yellow onion gives the most traditional sweet base.

Crushed tomato

Canned crushed tomato: Choose plain crushed tomato without added herbs.

Tomato paste

Crushed tomato: Simmer longer to thicken if paste is unavailable.