Modified recipe from bon appetit. 
Makes 4 servings

​Ingredients:
½ cup finely chopped cilantro, reserve a few leaves for plating
1 Jalapeno pepper, finely chopped
2 garlic cloves, minced
¼ cup olive oil
1 ½ tablespoon tomato paste
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
1 teaspoon honey
¼ teaspoon ground allspice
1 tablespoon red wine vinegar, plus more for drizzling
2 pounds skin-on Halibut
1 ½ pints of cherry and grape tomatoes (yellow and red)  
Sea salt and freshly ground black pepper
 
Directions:
Preheat oven to 300°.
Mix the first 10 ingredients in a small bowl, salt to taste.  
Place the fish in a baking tray (such as cookie sheet) lined with foil for easy cleanup. 
Cut the larger tomatoes in half and leave the small ones whole and scatter around the fish(not on the fish).
Salt and pepper the fish and tomatoes.  Spread 2/3 of the paste along the surface of the fish and on the tomatoes.   
Bake the fish until cooked and tomatoes are soft. About 30 minutes, could be less. (depends on your oven).
To serve, spoon the rest of the paste on to the tray, drizzle a little vinegar  and gently mix it in with the tomatoes and juices. To plate the fish, break off a large piece, place it on the pate, spoon the tomatoes and roasting juices over and around the fish.  Top with cilantro leaves

A trip to Wholefoods inspired me to make this fish.  
I served it over Jasmine Rice.  
Serves 2. 

Ingredients: 

12 oz of Hake 
2 tbsp of olive oil
1 small red onion, 1/4 inch dice 
2 cloves of garlic, sliced
2  long sweet peppers, seeds removed and sliced
1/2 cup of diced tomatoes
1/3 cup of nicoise olives, 1/2 of them sliced and 1/2 whole
2 tbsp of capers
1 tbsp of tomato paste
1/4 cup of vegetable stock
1 tsp of lemon juice
1 tsp Spanish paprika 
salt and pepper to taste 
3 or 4 parsley leaves, chopped

Directions:
Season fish with salt, pepper and paprika. Place cast iron pan or non stick pan on medium heat, add oil. Gently place the seasoned fish in the pan.  Cook for 1 min on each side.  Remove from pan and set aside.  Add onions, peppers and garlic to the pan, saute until onions are translucent.  Add tomatoes and the sliced olives.  Season with salt and pepper.   Cook until tomatoes are soft.  Stir in tomato paste, stock, capers and the rest of the olives.  Cook for a couple of more minutes.  Turn down burner to simmer.  Add the fish back to the pan.  Spoon juices from the pan on to the fish a few times to keep it moist.  At this point add the lemon juice.  Cook for a 5 minutes or until fish is cooked.  Split the fish in half, serve over rice and sprinkle with parsley. 

This recipe yields 3 to 4 servings. 

Curry Paste -  
Ingredients:
1/3 cup large dried chilies seeds moved, soaked until soft
1 tsp salt
1 tsps galangal, thinly sliced (used ginger)
2 tbsps lemongrass, cut into thin rounds
1 tbsp cilantro root (used stems)
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2 tbsp minced garlic
2 tsbsp minced shallots
3 tbps ground peanuts
1 tbsp Shrimp paste or soy sauce

Directions Paste:
Add everything except cilantro to food processor or blender.  Blend until course meal.  Add cilantro and pulse until it looks like a paste

Fish Curry - 
Ingredients: 
4 Monk Fish Fillets
1 can unsweetened coconut milk
2 carrots, peeled, halved and thinly sliced
4 cups baby spinach
½ red bell pepper,  julienned
2 shallots, sliced 
¾ tsp minced ginger
½ tsp minced garlic
1 tbsp shredded Kaffir lime leaves
Salt and pepper
Coconut oil
1/3 to ½ cup of Curry paste (depends on the spice you prefer)

 
Directions:
Pat the fish with paper towel to dry, season with salt and pepper.  Heat cast iron pan and add coconut oil.
Once oil has melted, place the fish in the pan.  Lightly brown and flip.  Add shallots, garlic and ginger to the pan.  Stir them around a bit.  Remove Fish from the pan and set aside.   Add the carrots and peppers to the pan. Once softened, turn heat to medium, add curry paste and lime leaves. Saute for 2 min.  Add coconut milk and mix well.  Add the fish back in, top with spinach (you’ll have to push the spinach in to the sauce) and cook on a low simmer until fish is done.  Top with chopped cilantro leaves and serve over Jasmine rice.