INDIAN-SPICED SEA BREAM

■ Serves 6
■ Slash the skin of 2 whole, gutted and cleaned sea bream on each side with a sharp knife. Mix 2 tbsp grated ginger with 4 crushed garlic cloves, season with salt, then rub all over the fish.
■ Mix 6 tbsp plain yoghurt with 2 tbsp olive oil, 2 tsp tumeric, 2 tsp mild chilli powder, 3 tsp cumin seeds and seasoning. Use to coat the fish inside and out, then chill until ready to cook. Cook straight on the barbecue's rack (or on foil if you are afraid of it sticking) for 6-8 minutes each side until cooked through and the eyes have turned white.

INDIAN-SPICED SEA BREAM