Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes. In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened. Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes. Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.