Indian-spiced baby bream

Step 1

Dry-fry spices in small frying pan over low heat until fragrant.

Step 2

Remove heads from fish. Score fish through thickest part of flesh; drizzle all over with lemon juice, then rub fish with spice mixture.

Step 3

Cut one banana leaf into four 30cm squares. Using tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper. Trim remaining banana leaf to fit barbecue grill plate.

Step 4

Place banana leaf squares on bench; divide coriander sprigs and lemon slices among leaves then top with fish. Fold opposite corners of leaves over to enclose fish; secure each parcel with kitchen string.

Step 5

Place remaining banana leaf on heated barbecue grill plate; top with fish parcels. Cook about 20 minutes, turning once, or until fish is cooked through. Serve fish in parcels.