Hake and Sweet Potato Gratin in Coconut Milk Recipe | Yummly

Hake and Sweet Potato Gratin in Coconut Milk

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Enjoy all the creaminess of a delicious potato gratin with this low calorie recipe featuring fresh hake and sweet potatoes. Featuring red peppers and fresh garlic, this delicious fish and sweet potato gratin casserole is made with coconut milk as a low calorie alternative to cream. Cooked in a white wine ginger sauce, the hake is flaky and tender. Combined with the sweet potatoes and covered in cheese, the gratin casserole is then baked until golden brown and melty. Yum!


  • hake (medallions, or slices)
  • salt
  • ground black pepper
  • 1 lemon juice
  • sweet potatoes
  • 2 eggs
  • 1 red pepper
  • 1 onion
  • 2 garlic cloves
  • olive oil (to taste)
  • parsley (chopped, to taste)
  • 1 deciliter white wine
  • ginger powder (to taste)
  • 200 milliliters coconut milk
  • mozzarella cheese (grated)
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    1. Preheat oven to 180 degrees Celsius.
    2. Season the fish with salt, pepper, and lemon juice. Set aside.
    3. Cook the sweet potatoes in a saucepan with water. When the water begins to boil, add the two eggs.
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