Instructions: 1 Fillet the fish and score the skin with a sharp knife. Blend the cumin and coriander seeds in a coffee grinder or pestle and mortar. Mix in a bowl with the turmeric, a garlic cloves, 1 tbsp of parsley and the coriander.

Season well with salt and pepper.

2 Stir through 1 tbsp of the olive oil to bind. Spread the marinade over the incisions in the fish and leave to marinate for 5 minutes or as long as possible.

3 To make the citrus oil, combine the juice and zest of the lemon and lime with 4 tbsp of the olive oil.

4 For the pitta breads, preheat the grill. Mix 1 tbsp of olive oil with the remaining garlic clove and tbsp of parsley. Spread the herb and garlic oil on each pitta bread and grill one side for 1-2 minutes until warm.

5 Heat the remaining 2 tbsp of olive oil in a frying pan and cook the fish for 2-3 minutes on each side until golden and cooked through.

6 Drizzle the fish with the citrus oil and serve with the red rice salad

(above) and the pitta breads.

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