In a medium saucepan, combine 2 cups of basmati rice, 4 cups of boiling water, 1 teaspoon of ground turmeric, and a pinch of salt. Bring to a gentle simmer over medium heat, then cover and cook for about 8-10 minutes until the water is absorbed.

While the rice cooks, preheat your oven to 200°C (390°F). Gather your ingredients for the fish preparation.

In a mixing bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 3 minced garlic cloves, 2 teaspoons of garam masala, 1 teaspoon of curry powder, salt, and freshly cracked black pepper to taste.

Line a baking dish with parchment paper for easy cleanup. Place fish fillets, skin-side down on the prepared dish.

Pat the fish fillets dry and generously spoon the prepared masala mixture over each fillet, ensuring they are fully coated.

Transfer the baking dish to your preheated oven and bake the fish for 10-12 minutes.

Once baked, remove the masala baked fish from the oven and let it rest for a couple of minutes. Fluff the turmeric rice.