4 seabass fillets, scaled and pin boned (can be substituted with any flat fish)
6 tbsp thick yogurt (Greek yoghurt if available)
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp ginger-garlic paste
3 tbsp grainy mustard paste
1 tbsp vegetable oil
To taste sea salt
1/2 lemon, juice
4 slices of lemon
4 banana leaf sheets, 7 inch x 3 inch
1. In a bowl add the yogurt, turmeric powder, red chilli powder, ginger-garlic paste, grainy mustard, vegetable oil and salt. Mix together to form a marinate.
2. Place the fish in the marinate and leave for at least 6 hours for the flavors to infuse into the fish.
3. Wrap the fish fillet, topped with a slice of lemon in the banana leaf and bake in a preheated oven at 340°F for 6-8 minutes or until the fish is cooked.