6–8-oz. Skinless, boneless whitefish fillets (such as cod, halibut, or haddock)
2 Tbsp. Melted virgin coconut oil
1 Tbsp. Salt
1 Chili, thinly sliced
13.5-oz. Cans unsweetened coconut milk
2 Tbsp. Honey
2 Tbsp. Yellow mustard
1 tsp. Ground turmeric
½ cup Cherry tomatoes, halved
2 Tbsp. Fresh lime juice
Cilantro leaves, steamed rice, and lime wedges (for serving)
Step 1: Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
Step 2: Meanwhile, combine Chili, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
Step 3: Slip roast fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.