Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) skinless firm white fish (cod, haddock, pollock, or hake)
- 1 1/2 tsp fine sea salt, divided
- 1/2 tsp black pepper, divided
- 1/3 cup (40 g) all-purpose flour
- 5 tbsp (75 ml) neutral oil (sunflower preferred), divided
- 2 medium onions (about 10 oz/300 g), thinly sliced
- 3 medium carrots (about 10 oz/300 g), coarsely grated
- 2 garlic cloves, thinly sliced
- 2 tbsp (30 g) tomato paste
- 3/4 cup (180 ml) water or low-sodium stock
- 2 tbsp (30 ml) 5% white vinegar (or apple cider vinegar)
- 1 tbsp (12 g) sugar
- 2 bay leaves + 4 whole allspice berries
- 2 tbsp chopped parsley; lemon wedges to serve (optional)
Do This
- 1. Pat fish dry; season with 1 tsp salt and 1/4 tsp pepper. Dredge lightly in flour.
- 2. Sear in 3 tbsp oil over medium-high heat, 3–4 minutes per side, to 145°F/63°C. Transfer to a shallow dish.
- 3. In same pan, add 2 tbsp oil. Cook onions with a pinch of salt 6–8 minutes until soft and lightly golden.
- 4. Add carrots and garlic; cook 4–5 minutes until softened.
- 5. Stir in tomato paste 1 minute; add water/stock, vinegar, sugar, bay, allspice, 1/2 tsp salt, 1/4 tsp pepper. Simmer 10–12 minutes until glossy and jammy.
- 6. Pour hot marinade over fish; cool 30 minutes, then chill 2–12 hours. Serve cool with parsley and lemon.
Why You’ll Love This Recipe
- Make-ahead friendly: it tastes even better after chilling as the flavors meld.
- Balanced flavors: sweet carrots and onions meet tangy vinegar and warm spices.
- Budget-conscious and impressive: simple fish becomes a vibrant, party-worthy dish.
- Serves cold or cool: perfect for picnics, buffets, and busy weeknights.
Grocery List
- Produce: 2 medium onions, 3 medium carrots, 2 garlic cloves, flat-leaf parsley, 1 lemon (optional)
- Dairy: None
- Pantry: 1.5 lb white fish fillets, all-purpose flour, neutral oil (sunflower), tomato paste, white vinegar, sugar, bay leaves, whole allspice, salt, black pepper, low-sodium stock (or water)
Full Ingredients
For the Fish
- 1.5 lb (680 g) firm white fish fillets (cod, haddock, pollock, or hake), cut into 6–8 pieces
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup (40 g) all-purpose flour, for light dredging
- 3 tbsp (45 ml) neutral oil (sunflower or canola), for searing
For the Sweet–Tangy Marinade
- 2 tbsp (30 ml) neutral oil
- 2 medium onions (about 10 oz/300 g), thinly sliced pole-to-pole
- 3 medium carrots (about 10 oz/300 g), coarsely grated
- 2 garlic cloves, thinly sliced
- 2 tbsp (30 g) tomato paste
- 3/4 cup (180 ml) water or low-sodium fish/vegetable stock
- 2 tbsp (30 ml) 5% white vinegar (or apple cider vinegar)
- 1 tbsp (12 g) granulated sugar
- 2 bay leaves
- 4 whole allspice berries (or 1/4 tsp ground allspice)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
To Finish & Serve
- 2 tbsp finely chopped flat-leaf parsley
- Lemon wedges (optional)
Step-by-Step Instructions
Step 1: Prep the fish
Pat the fish dry with paper towels and cut into 6–8 evenly sized pieces so they cook at the same rate. Season all over with 1 tsp salt and 1/4 tsp pepper. Spread the flour on a plate and lightly dredge each piece, shaking off excess.
Step 2: Sear to golden
Heat 3 tbsp oil in a large skillet over medium-high until shimmering. Add fish in a single layer (work in batches if needed). Sear 3–4 minutes per side until deep golden and the internal temperature reaches 145°F/63°C. Transfer to a shallow 2-quart glass or ceramic dish in a single layer. Do not wipe out the skillet—you want those flavorful browned bits.
Step 3: Sweat the onions
Return the skillet to medium heat and add 2 tbsp oil. Add onions and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until soft and lightly golden at the edges. If browning too quickly, lower heat slightly.
Step 4: Soften carrots and garlic
Add grated carrots and sliced garlic. Cook 4–5 minutes, stirring, until carrots turn flexible and glossy. Scrape up any fond from the pan with a wooden spoon—this builds depth in the marinade.
Step 5: Build the sweet–tangy marinade
Stir in tomato paste and cook 1 minute to caramelize. Pour in the water/stock, then add vinegar, sugar, bay leaves, allspice, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer and cook 10–12 minutes, uncovered, until the vegetables are tender and the sauce is glossy and jammy, thick enough to coat a spoon. If too thick, splash in 2–3 tbsp water; if too thin, simmer 2–3 minutes more. Taste and adjust salt, sugar, and vinegar to balance sweet–tangy brightness.
Step 6: Marinate and chill
Pour the hot carrot–onion marinade evenly over the seared fish, tucking in the bay leaves. Let cool at room temperature for 30–45 minutes, then cover and refrigerate at least 2 hours and up to 24 hours. If the marinade doesn’t fully cover the fish, turn pieces once during chilling.
Step 7: Serve cool with fresh herbs
Discard bay leaves and whole allspice. Scatter with chopped parsley. Serve cool or lightly chilled with lemon wedges, rye bread, boiled potatoes, or a crisp salad. Spoon plenty of the sweet–tangy vegetables over each portion—the sauce is the star.
Pro Tips
- Use firm white fish so it holds up under the marinade. Thin fillets cook faster—reduce sear time to 2–3 minutes per side.
- Sunflower oil is classic and complements the dish’s Eastern European roots, but any neutral oil works.
- Balance is key: after simmering, taste the marinade. Add a pinch more sugar for roundness or a splash of vinegar for extra brightness.
- Don’t overcook the fish; the hot marinade finishes the flavoring. Pull the fish as soon as it hits 145°F/63°C.
- Glass or ceramic is best for marinating and storing; avoid reactive metal with vinegar.
Variations
- With tomatoes: Add 1/2 cup (120 ml) crushed tomatoes along with the water/stock for a saucier, redder finish.
- Gluten-free: Dredge fish in fine rice flour or cornstarch instead of wheat flour.
- Aromatic twist: Swap half the white vinegar for apple cider vinegar and add a strip of lemon zest to the marinade; remove before serving.
Storage & Make-Ahead
Ryba pod marinadom is designed for make-ahead. Once cooled and covered, refrigerate up to 4 days. The flavor peaks on day 2. Not recommended for freezing (the vegetables and fish can turn watery). You can also cook just the marinade up to 3 days ahead; reheat until hot, then pour over freshly seared fish and chill as directed.
Nutrition (per serving)
Approximate for 6 appetizer servings: 275 calories; 21 g protein; 12 g fat; 18 g carbohydrates; 2 g fiber; 4 g sugars; 550 mg sodium. Values will vary with fish type and exact oil absorption.
