I literally made an account just to let people know this recipe can be so much better. Getting those deeper roasted flavours is key with these sheet pan dishes, and sometimes it does take more than just the one-step "have everything cook at once" (every ingredient cooks at a different rate!).
I don't know what the NYT directions say, but whatever. Preheat your oven to 350.
I would combine the coconut milk (or even mix in some coconut cream for an even thicker and flavorful sauce!) with the minced garlic (more than one clove, people!), turmeric, minced ginger, chili, salt, honey, and sugar (to taste for sweetness!).
Oil up those tomatoes, salt them, then roast the tomatoes and sauce (if you don't want to cook the sauce in a pot separately) until they start to blister. highly recommend this recipe to use a baking dish rather than just a pan, but do whatever you're comfortable with.
Take sheet/dish out, turn up the oven to 400, season fish and add to the sauce, spoon sauce over fish and add back into the oven for about 20 minutes or until sauce and fish is looking/feeling to the consistency you want it.
chop up the cilantro and garnish and squeeze lime over it and it's done!
This is personally how I have cooked fish in this manner with similar ingredients, and it can be really good! I hope any of this helps!
