Ryba po Grecku (Polish Greek-style fish)

SERVES 6 PREP 20 mins plus 16 hrs chilling COOK 40 mins EASY

1kg skinless haddock fillet 100g granulated sugar

600g carrots, julienned or grated 120g celeriac, peeled and julienned

or grated

1 leek, thinly sliced or grated 200g tomato purée

2 bay leaves olive oil, for frying

1 medium onion, chopped

1 tsp cracked black pepper

1 tsp sweet smoked paprika 200g flat-leaf parsley, chopped bunch of basil, chopped

1 tsp chopped oregano plain flour, for dusting

1 Put the fish in a large ceramic dish, sprinkle over 1 tsp salt and cover with the sugar. Cover the dish and chill overnight. The next day, rinse the fish under cold water to remove the excess salt and sugar, and pat dry using kitchen paper.

2 Bring 1 litre water to the boil in a saucepan and cook the carrots, celeriac and leek for 10 mins.

3 Strain the vegetables, reserving the cooking liquor. Return 200ml of the liquor to the saucepan and mix with the tomato purée and bay. Bring to the boil, then set aside.

4 Heat a little oil in a frying pan and cook the onion until golden. Tip into the tomato sauce along with the strained veg. Season with salt, the pepper and paprika, then add the parsley, basil and oregano.

5 Meanwhile, cut the haddock into squares and toss in the flour. Heat a little more oil in the frying pan over a medium heat and cook the fish until golden. Transfer to a serving bowl, pour over the sauce and cover. Leave to cool completely, then chill overnight. The fish will soak up some of the sauce – the whole dish should be a little wet, but not set. Serve straight from the bowl for everyone to help themselves.

GOOD TO KNOW healthy • low fat • low cal • folate • fibre • vit c • iron • 3 of 5-a-day

PER SERVING 292 kcals • fat 6g • saturates 1g • carbs 24g • sugars 16g • fibre 9g • protein 31g • salt 0.7g