Dr Seuss Inspired Red Fish Blue Fish

Preheat the oven to 300°F (150°C).

Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.

Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.

Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8–10 minutes.

Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20–22 minutes, or until the fish is opaque and easily flaked with a fork.

Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.

Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.

Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.

Enjoy!