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Heat the oven to 400 degrees. Pat the fish fillets dry with paper towels.
In a large bowl, combine the olive oil, water, garlic, honey, turmeric, ginger, salt and pepper.
Add the fish to the bowl and gently mix until coated with marinade. (If prepping ahead, you can cover and refrigerate the fish for up to 2 hours before cooking.)
When ready to roast, add the grapes to the bowl with the fish and gently toss to coat with remaining marinade.
Arrange the grapes on a lightly oiled sheet pan and roast until they just begin to soften and release their juices, about 8 minutes.
Remove the sheet pan from the oven and arrange the marinated fish fillets among the grapes. Spoon over any remaining marinade and scatter the capers on top.
Return pan to the oven and roast until the fish is cooked through and flakes easily with a fork and the grapes are soft and jammy, 12 to 14 minutes, depending on the thickness of the fish.
Scatter the almonds and cilantro generously over the sheet pan and serve immediately.