Let’s get cooking! Follow these steps to bring this dish to life:

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.
2. Season the cod fillets with salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the garlic and ginger to the skillet. Cook for an additional 1-2 minutes, until fragrant.
5. Stir in the curry powder, cumin, and turmeric. Let the spices toast for about 30 seconds to release their aromas.
6. Slowly pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a gentle simmer.
7. Add the sliced bell pepper and cherry tomatoes to the skillet. Let them simmer in the sauce for about 5 minutes.
8. Gently place the cod fillets into the sauce, spooning some sauce over the top to coat.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
10. Remove from the oven and squeeze lime juice over the top. Garnish with fresh cilantro and, if desired, a sprinkle of red chili flakes.

As my abuela always taught me, cooking is about feeling and adjusting as you go. If the sauce feels too thick, a splash of water or broth can lighten it up. Trust your senses!