Coconut Fish and Tomato Bake

Recipe by Yewande Komolafe

Serves 4

Coconut Fish and Tomato Bake

One of the most popular recipes on NYT Cooking, this easy, flavorful sheet-pan supper creates a delicious coconut lime-infused sauce you’ll want to eat with a spoon.

• 3⁄4 c coconut milk

• 1 1-inch piece of ginger, scrubbed and grated

• 1 garlic clove, grated

• 1⁄2 t ground turmeric

• 1⁄2 t red pepper flakes

• 1 T honey

• 2 limes

• 1⁄2 c chopped cilantro, divided

• 4 6-oz fish filets, I used salmon

• 2 pints cherry tomatoes, halved if large

• Salt and pepper

• 3 T olive oil, divided

In a large bowl, whisk together coconut milk ginger, garlic, turmeric, red pepper flakes, honey and 1 teaspoon salt.

Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1⁄4 cup of cilantro Add the fish filets and turn to coat. Refrigerate for 15-30 minutes.

Preheat oven to 425 degrees.

Place tomatoes on a large sheet pan. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat. Remove fish from the marinade and place in the center of the sheet pan. Spoon the marinade over the fish. Drizzle remaining tablespoon of olive oil over the fish and roast until the surface of fish is opaque but center is not entirely cooked through, 8-10 minutes. Remove pan from the oven.

Preheat broiler. Place pan under the broiler and cook until fish is tender and tomatoes are just beginning to brown in spots,5-6 minutes, depending on thickness of fish.

Divide tomatoes and fish among plates and pour pan juices over the fish. Garnish with remaining cilantro and serve with lime wedges.