Season both sides of the 4 cod filets with kosher salt, freshly ground black pepper, and ½ teaspoon of ground turmeric.
Thoroughly wash 8 sprigs of thyme and 1 lemon (including the rind) under cool, running, drinkable water. Remove thyme leaves and quarter the lemon. Set aside.
In a medium bowl, mix the thyme leaves, ½ cup of all-purpose unbleached flour, 1 teaspoon of ground turmeric, and 1 teaspoon of paprika.
Dredge the fish filets in the flour mixture, dusting off the excess. Set aside.
In a wide saucepan over medium-high heat, add 3 tablespoons of extra-virgin olive oil and 1 tablespoon of unsalted butter until the butter melts. Add the remaining ½ teaspoon of ground turmeric and allow the spice to bloom for 10 seconds.
Pan fry the fish, about 3 minutes on each side, or until the ends of the filets curl up and the cod registers 145°F on an instant-read thermometer.
Drain on a paper towel and serve with a drizzle of lemon juice and thyme sprigs as garnish along with your favorite sides (we love roast potatoes and asparagus but really, the options are endless). Eat up, Mama!