Unlock the secrets to perfect Greek-style fish for the holidays

I choose fresh and firm fillets of blue grenadier, cod, or halibut. I buy carrots from a reputable vegetable store and select the tomato paste I like the most. I meticulously check each step of the recipe, and above all, I fry the fish and vegetables in butter. Only then am I sure that the traditional dish will be creamy and flavorful.

The success of Greek-style fish depends on two equally important ingredients. The first is good, fresh fish. During the communist era, Greek-style fish was made with carp, and a large amount of well-seasoned vegetables was used to mask its muddy taste.

However, you no longer have to do this. Choosing good-quality fish allows you to choose from cod, halibut, and pollock. I usually select cod fillets or halibut, which is more buttery and delicate.

The second crucial ingredient is vegetables in an aromatic sauce. In this case, proportions matter. The base is carrots, which should be twice as much as parsley root. Some people add celery root, but I think its taste is too dominant.

The sauce will be excellent if you first sauté leeks and onions in butter. Those who enjoy spicier flavors can add a bit of cayenne pepper or chili pepper.

To prepare Greek-style fish for 6 people, you need:

• 1.8 lbs of cod fillets,
• 4 tablespoons butter,
• 1 leek,
• 1 onion,
• 4 carrots,
• 2 parsley roots,
• 1 tablespoon sweet paprika,
• 3 bay leaves,
• 4 allspice berries,
• 1 teaspoon salt,
• 1 teaspoon pepper,
• 0.5 cup of water,
• 3 oz tomato paste,
• 5 oz wheat flour.

1. Start by preparing the vegetables unless you are using frozen fish—in that case, thaw the fish first. Wash the leek, peel off its outer leaves, and cut it into small rings. Sauté in a heated pan with 2 tablespoons of butter. Add finely chopped onion and sauté until translucent over medium heat.
2. Peel and wash the carrots and parsley root. Grate them on a coarse grater and add them to the pan. Toss in bay leaves, allspice, sweet paprika, salt, and pepper. Add 0.5 cup of water and cover with a lid. Simmer the vegetables over low heat for 20 minutes.
3. It's time to prepare the fish. Cut the fillets into smaller pieces about 2-3 inches in size. Season each portion with salt and pepper. Coat in flour and sauté in butter until golden on both sides. Set aside to cool.
4. Add tomato paste to the vegetables in the pan. If you want the Greek-style fish to be more delicate, you can add pureed tomatoes or tomato passata. Stir and heat without a lid for about 5 minutes.
5. In a large dish, layer the vegetables first, and then the fish. This creates one or two layers of fish, depending on the size of the dish. Cover the whole thing with the vegetable mixture.

This dish benefits from sitting, so you can easily prepare it 3 days in advance. Cover the ready fish with plastic wrap and place it in the refrigerator. During this time, the flavors will have the chance to blend, and the dish will deepen in flavor.

You can serve the fish as a cold appetizer or heat it in the oven and serve it warm. Use herbs for decoration, such as parsley, dill, or fresh coriander leaves. If you crave a similar dish that actually originates from Greece, you can prepare psari plaki, which is fish baked in tomatoes.