Season the ling cod pieces with salt, black pepper, and smoked paprika.

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook for 4–5 minutes, until softened.

Add the garlic and cumin. Cook for 30 seconds, until fragrant.

Add the cherry tomatoes and coconut milk. Stir gently and bring the mixture to a simmer.

Nestle the cod pieces into the coconut-tomato sauce. Cover and simmer for 8–10 minutes, until the fish is opaque and flakes easily with a fork.

Stir in the lime juice and half of the cilantro. Taste and adjust the seasoning as needed.

Garnish with the remaining cilantro and serve warm. Enjoy!