COCONUT FISH AND TOMATO BAKE

• ¾ cup unsweetened coconut milk

• 1 (1-inch) piece fresh ginger, scrubbed and finely grated

• 1 garlic clove, finely grated

• ½ teaspoon ground turmeric

• ½ teaspoon red-pepper flakes

• 1 tablespoon honey

• Kosher salt

• 2 limes

• ½ cup chopped cilantro

• 4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off

• 2 pints cherry or grape tomatoes

• 3 tablespoons olive oil Instructions: 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 coconut milk mixture. Stir in ¼ cup chopped cilantro. Add fish fillets and turn to coat. Marinate in the refrigerator for 15-30 minutes.

Adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.

Place tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place marinated fish between the tomatoes and spoon marinade over the fish. Drizzle 1 tablespoon of oil over the fish.

Transfer pan to the lowermiddle rack and roast until surface of fish is opaque but center is not cooked through, 8-10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove pan from oven and heat broiler to high.

Move pan to broiler and finish cooking, rotating the pan once, until fish is tender and tomatoes are just beginning to brown in spots, 5-6 minutes, depending on thickness of the fish. Slice remaining lime into wedges. Divide tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with remaining ¼ cup cilantro and serve with lime wedges for squeezing.

Makes 4 servings