In a large bowl, whisk together the coconut milk, honey, ginger, garlic, turmeric, red pepper flakes and 1 teaspoon salt.

Zest and juice 1 lime directly into the coconut milk mixture. Stir in ¼ cup of the cilantro. Add the fish fillets and turn to coat. Cover and marinate in the refrigerator for 15 to 30 minutes.

Meanwhile, position an oven rack in the lower-middle of the oven. Position a second rack as close as possible to the broiler heat source. Heat the oven to 425 degrees.

Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons of the oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle the remaining 1 tablespoon oil over the fish. Transfer the pan to the lower-middle oven rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes. The timing depends on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler.

When the broiler is ready, place the pan on the rack closest to the heat source and finish cooking, rotating the pan once 180 degrees halfway through cooking, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes. Again, the timing depends on the thickness of the fish. While the fish cooks, cut the remaining lime into wedges.

Divide the tomatoes and fish among plates and tip the pan juices over the fish. Garnish with the remaining ¼ cup cilantro and serve with the lime wedges.