Pan-Roasted Fish with Turmeric and Ginger

1.Pat the fish fillets dry with paper towels and season both sides evenly with salt, black pepper, and ground turmeric.

2.Heat the olive oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the fish fillets.

3.Sear the fish for 3 to 4 minutes per side, depending on thickness, until the exterior is golden and the flesh flakes easily with a fork.

4.Remove the fish from the skillet and set aside on a warm plate.

5.In the same skillet, melt the butter over medium-low heat. Add the minced ginger and sliced garlic, sautéing for 1 to 2 minutes until fragrant but not browned.

6.Pour in the stock and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.

7.Return the fish to the pan for 30 seconds to coat in the aromatic sauce, then transfer to serving plates.

8.Garnish with fresh cilantro and serve immediately.