4 sea bream fillets, about 150 g (5 oz) each, pin-boned
50 ml (2 fl oz) dry white wine
lemon wedges, to serve
salt and pepper
1 teaspoon cumin seeds, crushed
1/2 small cucumber 6 tablespoons fat-free natural yogurt
2 teaspoons lemon juice
Preheat the oven to 220°C (425°F), Gas Mark 7. Mix together the garlic, parsley, lemon rind, chilli flakes, and the cumin seeds in a small bowl. Stir in the olive oil and rub the mixture over the sea bream fillets.
Put the fillets in a foil-lined raosting tin and pour over the white wine. Season with salt and pepper and cover with foil, sealing tightly. Place in the oven and bake for about 8 minutes, or until the fish is just cooked through.
Meanwhile make the cumin and cucumber yogurt. Heat a small frying pan over a medium heat, then add the cumin seeds and dry roast until they begin to smell fragrant. Deseed and finely chop the cucumber, tip into a bowl, mix with the yogurt and lemon juice, and season.
Remove the sea bream from the oven and serve immediately drizzled with any juices from the roasting pan, alongside steamed basmati rice, the cumin and cucumber yogurt and poppadums on the side.