Haddock in Lemon Turmeric Marinade

Pat dry haddock fillet (400 g), then pour over lemon juice (10 g), olive oil (7 g), and, if you like, sugar-free soy sauce (10 g). Season the fish with turmeric (2 g), salt (2 g), and black pepper (1 g), then coat the fillet evenly on all sides.

Transfer the fish to a covered container and chill it for at least 2 hours or overnight. This is a raw marinated preparation, not a ready-to-eat dish: before serving, cook the haddock in the oven, in a pan, or with steam until the flesh turns opaque and flakes easily.