Indian Spiced Sea Bream

• 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

1. Dry toast spices in a small frying pan over low heat until fragrant.
2. Score fish through the thickest part of flesh. Drizzle with lemon juice then coat in spice mixture.
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. 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.

ground coriander, ground cumin, cumin seeds, garam masala, bream, lemon juice, banana, fresh cilantro sprigs, lemon

Taken from recipes-plus.com/api/v2.0/recipes/33727 (may not work)