In a medium saucepan over medium-high heat, combine 2 cups of basmati rice with 4 cups of boiling water, 1 teaspoon of salt, and 1 teaspoon of turmeric. Stir gently, bring it to a simmer, then cover and cook for 8-10 minutes until the water is absorbed. After this, reduce the heat to low, cover completely, and let it steam for an additional 10 minutes for fluffy turmeric rice.

While your rice is cooking, preheat your oven to 200°C (390°F).

In a bowl, mix together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced cloves of garlic, 2 teaspoons of garam masala, 1 teaspoon of curry powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir until combined, creating a smooth mixture.

Line a baking sheet with parchment paper. Pat dry 800g of fish fillets with a paper towel. Place the fillets skin-side down on the prepared sheet and generously coat them with the prepared sauce.

Carefully transfer the baking sheet to the oven and bake the fish for 10-12 minutes, or until it flakes easily with a fork.

Once baked, remove the fish from the oven and let it rest for a few minutes. Serve the fish alongside the vibrant turmeric rice.