Mix all the ingredients, except the fish, together and season with salt.
To fillet the sea bream, slice around the head of the fish on one side and cut through the meat until the knife meets the bones. With the tip of the knife against the backbone, slice the fish from the head to the tip of the tail in one movement.
With the tip of knife, gently slice the fish to cut the fillet away from the bones, working from the backbone to the belly. Turn the fish over and repeat the process, and then trim the fillets by removing the fins at the bottom.
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.
Serve with lemon wedges and fresh coriander leaves.