Indian Spiced Sea Bream

1. 1

   Dry toast spices in a small frying pan over low heat until fragrant.

2. 2

   Score fish through the thickest part of flesh. Drizzle with lemon juice then coat in spice mixture.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.