Ginger and Cilantro-Spiced Cod

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• 3 cloves garlic, minced
• 1½ tablespoons baharat seasoning
• 2 teaspoons minced fresh turmeric or ½ teaspoon ground turmeric
• 2 teaspoons minced fresh ginger
• Zest and juice of 1 lemon
• 1 small bunch cilantro, chopped, plus a few sprigs for garnish
• 1 teaspoon sea salt
• 8 (6-ounce) skin-on cod fillets
• Vegetable oil or olive oil, for skillet
• Butter, for skillet

1. In a large bowl, combine all the ingredients except the cod. Add cod, flipping to coat with marinade. Cover and refrigerate for at least 2 hours.
2. Preheat oven to 350 degrees. In a large skillet over high heat, heat a little vegetable oil along with a large knob of butter. Working in batches, place fish in skillet, skin-side down. Cook until skin is golden brown, 3-4 minutes. Flip and transfer, skin-side up, to a baking sheet.
3. Transfer baking sheet with fish to oven. Bake until flesh is just cooked through and looks translucent, about 4 minutes. Garnish with springs of cilantro and serve immediately.