Put the fish in a bowl and grate the zest of the lemon and lime over the fish. Then squeeze the juice over the top. Add the paprika and a little salt and pepper. Rub into the fish well.
Lightly oil an ovenproof dish. Put a layer of tomatoes on the bottom then a layer of peppers and onions. Put the fish on top. Top with the remaining vegetables.
Pour over the coconut milk and any of the extra lemon and lime juice from the dish the fish was in. Top with the sliced chilli pepper and some of the chopped coriander.
Cover the dish with foil and bake in the oven for 20 minutes. Take the foil off and continue baking for another 15 minutes.
Serve with rice, a little extra coriander and a dollop of yoghurt on the side.
Notes
Nutritional information is approximate and a guideline only