Indian Spiced Sea Bream - cooking recipe

Ingredients

2 tsp ground coriander
1 tsp ground cumin
1 tsp cumin seeds
1/2 tsp garam masala
4 (8.5 oz) whole sea bream, heads removed
2 tbsp lemon juice
2 None banana leaves (or kitchen foil)
1 cup fresh cilantro sprigs
1 None lemon, thinly sliced

Preparation

Dry toast spices in a small frying pan over low heat until fragrant.
Score fish through the thickest part of flesh. Drizzle with lemon juice then coat in spice mixture.
Cut 1 banana leaf into 4 - 12 inch squares. Using tongs, dip 1 square at a time into boiling water. Remove immediately and rinse under cold water. Pat dry. Trim remaining banana leaf to fit a grill pan.
Preheat grill. Place banana leaves on a clean work surface. Distribute cilantro and lemon slices between leaves. Top with fish. Fold opposite corners of leaves over to enclose fish and secure with butcher's twine. Line a grill pan with the trimmed banana leaf then arrange parcels on top. Cook for 20 mins, turning once, or until fish is cooked through. Serve in parcels.