In a medium saucepan, combine Basmati rice, boiling water, salt, and ground turmeric. Bring the mixture to a gentle simmer over medium heat. Once simmering, cover the pot partially and let it cook for 8-10 minutes until most of the water is absorbed. Reduce the heat to low, cover completely, and cook for an additional 5 minutes. Once done, remove from heat and let it steam for 10 minutes, allowing the rice to become fluffy and aromatic.

While the rice is steaming, preheat your oven to 200°C (390°F). This ensures that your oven reaches the right temperature, allowing your Masala Baked Fish to cook evenly, resulting in beautifully flaky and tender fillets.

In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, garam masala, curry powder, salt, and black pepper until well combined. Line a baking dish with parchment paper for easy cleanup, then place the fish fillets skin-side down. Pat the fish dry with a paper towel, then generously spoon the masala mixture over each fillet, ensuring an even coverage to infuse flavor throughout.

Place the baking dish in your preheated oven and bake the fish for 10-12 minutes. You’ll know it’s done when the fish flakes easily with a fork and appears opaque. Keep an eye on it to prevent overcooking, as the delicate fillets can dry out quickly. Once the fish is ready, remove it from the oven and let it rest for a few minutes to enhance its juiciness.

Fluff the turmeric rice with a fork and serve it alongside the Masala Baked Fish. For an extra touch, consider adding lime wedges and a dollop of yogurt for added creaminess and a zesty finish. Enjoy this vibrant dish that brings the essence of Indian flavors to your home dinner table!