Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Filetes de peixe com arroz de tomate is a familiar dish in Portuguese homes, casual eateries and family lunches.
The contrast between crispy fish and moist tomato rice makes this simple dish especially satisfying.
Ingredients
- 600 g white fish fillets
- Lemon juice
- 2 eggs
- Flour for breading
- 1 cup of rice
- 3 chopped tomatoes
- 1 onion
- 2 garlic cloves
- Olive oil for the rice, neutral oil for frying, salt and pepper
- Chopped parsley
Method
- Season the fillets with lemon, salt and pepper.
- Prepare rice by sautéing onion, garlic and tomatoes in olive oil.
- Add the rice and broth, cooking until the rice is loose and saucy.
- Dip the fillets in flour and beaten egg.
- Fry until golden.
- Serve with tomato rice and parsley.
Tips from Empório Portugal
- Well-dried fish fries better.
- The rice should remain loose and saucy, with some broth.
- Serve immediately to keep the fillets crispy.
Possible substitutions in Brazil
- Use hake, firm tilapia or another firm white fish.
- Fine breadcrumbs can enhance the crunchiness.
Pairing
A white Vinho Verde or lemonade. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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