Hake and sweet potato gratin in coconut milk

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  • Sweet potato: 500 g
  • Onion: 1
  • Garlic: 2
  • Red pepper: 1
  • Eggs: 2
  • Coconut milk: 1 Package (200 ml)
  • Medallions or pampering hake: The taste
  • Olive oil: taste.
  • Salt, pepper and ginger powder (for the season):
  • Lemon juice: 1 (lemon)
  • Chopped parsley: taste.
  • White wine: 1 dl


Season the fish with salt, pepper and juice of 1 lemon for your dates and book. In a saucepan bring the baked sweet potato and when the water boils add the two eggs for that cozam also.

Make a stew with onions and garlic picadinhos, in a frying pan with olive oil. When the onion is translucent, add the peppers into thin strips (without seed and without the part of the white interior), stir and involving well to soften it. Cut into squares thick, hake and add to the stew as well as the white wine. Stir well and allow to establish a little. When the fish is safe to remove and add the chopped parsley and rougher.

On a serving platter going to the oven, pour the sweet potato, cooked and cut into slices, the prepared fish. Then pour in the coconut milk and sprinkle with cheese Mozarella grated. Bake the hard grating for 25 minutes or so (the time will depend on each furnace).

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