Coconut-Curry Fish Gratin with Sweet Potatoes

Ingredients:

• 1 lb white fish fillets, cut into bite-sized pieces
• 1 large sweet potato, peeled and sliced into thin rounds
• 1 can coconut milk
• 1 tablespoon yellow curry paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, whisk together the coconut milk, curry paste, salt, and black pepper until well combined.
3. Add the fish pieces to the coconut-curry mixture and stir to coat.
4. In a separate bowl, toss the sliced sweet potato rounds with 1 tablespoon of olive oil.
5. In a small bowl, mix together the panko breadcrumbs and remaining tablespoon of olive oil.
6. Layer the sweet potato rounds on the bottom of a 9-inch baking dish.
7. Top the sweet potatoes with the fish and coconut-curry mixture.
8. Sprinkle the panko breadcrumb mixture over the top of the fish and sweet potatoes.
9. Bake uncovered for 20-25 minutes, or until the top is golden brown and the fish is cooked through.
10. Serve hot, garnished with chopped fresh cilantro.

Verdict:

This Coconut-Curry Fish Gratin with Sweet Potatoes is a flavorful and satisfying dish that’s perfect for a cozy night in. The sweet potato rounds add a delicious sweetness and earthiness to the dish, while the coconut-curry fish and panko breadcrumb topping provide bold and zesty flavors. This easy-to-make gratin will definitely become a family favorite!

Serving Suggestions:

This fish gratin is great served with a side of steamed rice or roasted vegetables. It can also be topped with a dollop of plain Greek yogurt or sour cream for some added creaminess.