Kaasaegsem Skumbria (Marinated Fish in Tomato Sauce)

This modern take on the traditional Estonian dish of skumbria (fish in tomato sauce) gets better with every day that it is allowed to sit after preparation. More time allows the fried fish to absorb the tart and acidic flavors of the marinade more fully. For best results, use fresh flounder or halibut fillets. 

Recipe Servings: 10–12

Prep Time
15 minutes
+ 24 hours resting
add
Cook Time
30 minutes
equal
Total Time
24 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

    Fish:
    • 2½ lbs (1.3 kg) thick flounder or halibut fillets
    • 2 cups (240 g) flour, generously seasoned with salt and pepper
    • 2 eggs, lightly beaten
    • Vegetable oil
    • Onion salt, to taste
    Marinade:
    • 2 Tbsp (30 g) vegetable oil
    • 3 medium onions, halved and thinly sliced
    • 15 oz (425 g) tomato sauce
    • 10 oz (283 g) tomato soup
    • 1½ cups (350 ml) ketchup
    • ½ cup (120 ml) distilled white vinegar
    • 1 Tbsp (15 ml) sugar
    • Salt and pepper, to taste

    Directions

    1. Fish:
      Prepare the fillets by cutting each into 2 inch (5 cm) squares.
    2. Put eggs and flour into separate dishes then cover the fish first in the seasoned flour, then in the egg, and lastly, coat a second time with flour.
    3. In a large frying pan set over medium high heat, heat about ⅓ cup (80 ml) of oil.
    4. Fry the fish for 3–4 minutes on each side, sprinkling the fish with the onion salt when turning over, until they are golden brown.
    5. Set the fried fish aside.
    6. Marinade:
      In a skillet over medium low heat, heat the oil and sauté the onion for about 5 minutes, until it is golden brown.
    7. In a large saucepan set over low heat, combine the tomato sauce, soup, ketchup, vinegar, sugar, salt, and pepper.
    8. Add the sautéed onions and simmer over low heat for about 15 minutes, until the mixture is completely warmed.
    9. Assemble the fish and sauce in a flat-bottomed glass casserole dish or pan.
    10. Spoon the marinade sauce and some of the onions into the bottom of the bowl, then add a layer of fish. Continue alternating sauce and fish layers until the bowl is full.
    11. Top with a thick layer of sauce and refrigerate, covered, for at least 24 hours before serving.

    Recipe introduction and directions © Copyright 2016-2026 World Trade Press. All rights reserved.

    Recipes and food information are shared for cultural and educational purposes. Results may vary based on ingredients, equipment, and individual cooking skill. Always follow proper food safety practices and use care with sharp tools and hot surfaces.

    Check all ingredients for possible allergens before preparing or serving any dish. World Trade Press has not tested every recipe and cannot guarantee results, accuracy, or safety.