4 x 180g Bonito fillets
1 cup extra virgin olive oil
⅓ cup lemon juice
⅓ cup chopped coriander
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon sambal oelek (see notes)
2 rounds Lebanese bread, quartered

Tomato & Cannellini Bean Salad
1 400g can cannellini beans, rinsed and drained
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon chopped coriander
1 teaspoon ground cumin
1 red onion, chopped
2 tomatoes, peeled and chopped
Salt and cracked black pepper

Place fish in a shallow non-metallic dish. Combine olive oil, lemon juice, coriander, garlic, cumin and sambal oelek and pour over the fish.
Mix well and leave to marinate for 30 minutes.
Meanwhile, make Tomato & Cannellini Bean Salad: combine salad ingredients and mix well.
Heat BBQ or char-grill plate.
Drain fillets and cook for 3-4 minutes each side, until flesh flakes easily when tested with a fork.
Arrange salad and fish on plate. Serve with Lebanese bread.