Coconut Fish and Tomato Bake

By Yewande Komolafe · cooking.nytimes.com

4 servings

1 hr (mostly marinating)

Fish fillets marinated in coconut-ginger sauce, roasted with tomatoes, then finished under the broiler until golden.

prepAdjust oven rack to lower-middle position and another to closest to broiler. Preheat oven to 425°F / 220°C.
180 ml unsweetened coconut milk	Whisk coconut milk, ginger, garlic, turmeric, pepper flakes, honey & salt	Zest and juice lime into mixture, stir in cilantro	Add fish, coat and marinate 15–30 min, chilled	Arrange fish among tomatoes, spoon marinade over, drizzle 1 tbsp oil	Roast 425°F / 220°C, 8–10 min until opaque	Broil high, rotating once, 5–6 min until tender & spotted	Divide fish and tomatoes, pour pan juices, garnish with cilantro & lime wedges
1 (1-inch) piece fresh ginger, finely grated
1 garlic clove, finely grated
½ teaspoon ground turmeric
½ teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
1 lime, zested and juiced
¼ cup chopped cilantro
4 (6-ounce / 170 g) fish fillets, skin on or off
2 pints / 600 g cherry or grape tomatoes	Toss tomatoes with 2 tbsp oil and salt
45 ml olive oil (divided: 2 tablespoons for tomatoes, 1 tablespoon for fish)
1 lime, sliced into wedges
¼ cup chopped cilantro

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