Oven Victoria Perch with Batata and Arroz Bafatá

5 from 5 votes
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Rest Time 30 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 137 kcal


  • 250 g Waxy potatoes
  • 800 g Victoria perch
  • 200 g Rice
  • 5 Pc. Red onions
  • 4 Pc. Garlic cloves
  • 2 Pc. Green peppers
  • 2 Pc. Red peppers
  • 4 Pc. Beefsteak tomatoes big
  • 1 tbsp Tomato paste
  • 4 Pc. Spring onions
  • 1 Pc. Lime
  • 1 Pc. Chilli pepper
  • 1 shot Olive oil
  • 1 shot White wine
  • 1 Pr Salt
  • 1 Pr Pepper


  • First make the paste by pureing the spring onions, the chilli pepper, the garlic cloves, the red onions and the juice of a lime to a mass.
  • Then marinate the fish and put it in the fridge for 30 minutes.
  • Cut the peppers and tomatoes into large slices.
  • Brush the oven pan generously with olive oil and place the onions, red pepper slices and finally the fish on the pan.
  • Let the fish cook in the oven at around 250 degrees for a total of 60 minutes.
  • Meanwhile, fry the rice with an onion and then cook in the rice cooker for 25 minutes.
  • Mix the remaining onions, spring onions and tomato paste with a dash of white wine into a sauce.
  • After 20-30 minutes add the green pepper and sauce to the fish and leave everything in the oven for at least 20 minutes.
  • Finally cut the potatoes into slices and fry them with the onions.
  • Finally, add the rest of the homemade paste to taste.


Serving: 100gCalories: 137kcalCarbohydrates: 15.1gProtein: 13.9gFat: 2.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Cottage Cheese Dessert on Pasta De Manga with Pesto Sauce

Gambas Á Bijagos with Cassava Tartlets on Bed of Lettuce