Hake And Sweet Potato Gratin In Coconut Milk

• 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
• 6 3/4 tablespoons white wine
• ginger powder to taste
• 7/8 cup coconut milk
• mozzarella cheese grated

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.
4. Cut the peppers in thin strips, remove the seeds and the inner white part. Finely chop the onion and garlic. Cut the hake into thick squares.
5. Heat a skillet with olive oil, add onion and garlic.
6. When the onion is translucent and soft, add the hake, and the white wine. Sprinkle with ground ginger, to taste.
7. Stir well, and let cook a little bit more.
8. When the fish is white, remove from heat, and add the parsley.
9. In an ovenproof platter, add the boiled and sliced sweet potatoes, and the cooked fish.
10. Drizzle with coconut milk, and sprinkle with grated mozzarella.
11. Bake to gratin for about 25 minutes.

hake medallions, salt, ground black pepper, lemon juice, sweet potatoes, eggs, red pepper, onion, garlic, olive oil, parsley, white wine, ginger powder, coconut milk, mozzarella cheese

Taken from www.yummly.com/recipe/Hake-and-Sweet-Potato-Gratin-in-Coconut-Milk-898083 (may not work)