This is from ” The 30 Minute Cook” by Nigel Slater.
Mix half the olive oil with the coriander, lemon juice, chilli, cumin and garlic. Add the peppercorns.
Put the fish fillets flat into a shallow dish and rub them with the spice marinade. Leave for 15-30 minutes.
Heat the remaining oil in a frying pan. Remove the fish from the marinade and shake to remove any excess oil then roll the fish in the flour.
Fry immediately in the hot oil for 3-4 minutes, turning once, until crisp and golden. Drain and season generously with salt.
Serve with lemon wedges and a green or tomato salad.