Atul Kochhar's grilled red bream with spice rub

Atul is the only Indian chef to have two Michelin stars in the UK and is the head chef at the world renowned Benares restaurant, in London.

• Preparation: 15 mins
• Cooking: 8 mins
• Serves: 4

What you need:

• 4 red bream fillets
• 3 tbsp olive oil
• 2 crushed garlic cloves
• 1 tsp crushed coriander seeds
• 1 tsp lemon juice
• 4 tbsp chopped coriander leaves, from a living pot of coriander
• 1 finely chopped small green chilli
• Lemon wedges, to serve

What you do:

1. Mix all the ingredients, except the fish, together and season with salt.
2. Line a baking sheet with foil and place the fish fillets on it, skin-side down. Brush the spice rub over the fish. Place under a hot grill for 6-8 minutes, until cooked through and lightly golden.
3. Serve with lemon wedges and fresh coriander leaves.

Cook's tip:

Atul Kochhar says 'Coriander is a herb commonly used in Indian cuisine. It is such a versatile herb and has many different uses both inside the kitchen and out. As with most herbs, coriander is best when used fresh rather than dried, and the potted plant can last much longer than the cut variety - which means more time to use this herb as a key ingredient in new and exciting ways. In India, coriander is known for aiding digestion, but it can also freshen your breath and help you sleep.'

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