1. Set oven to 220°C.

2. Cut fish into bite-sized pieces. Toss in a bowl with paprika, salt, pepper, lime zest and 1/2 lime juice. Wedge remaining lime for serving.

3. Slice capsicums, onion and tomatoes into rounds. Arrange in a baking dish, top with fish and any lime juice from bowl. Pour over coconut milk, sprinkle with additional paprika. Cover dish with foil, bake for 10 minutes.

4. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

5. Remove foil and bake for further 10 minutes, or until fish is cooked through.

6. Divide rice between bowls, spoon traybake with sauces on top. Garnish with coriander and serve with lime wedges and yoghurt (see tip!).

Tip!
Serve with sambal oelek, if desired.

2 packet white fish fillets
1/2 tsp smoked or ground paprika
1 lime

1 yellow capsicum
1 green capsicum
1 red onion
3 tomatoes
400ml coconut milk
1/2 tsp smoked or ground paprika

300g basmati rice

1 packet fresh coriander
1/2 cup natural yoghurt

salt and pepper, for seasoning