Combine coriander, pine nuts, spring onions, cucumber, carrot, lemon juice and yoghurt in a bowl. Mix well.
Place fillets on a lightly oiled grilling tray. Pour about half of the lemon juice over the fillets. Cook under a hot grill for about 3 minutes each side or until flesh flakes when tested with a fork. Combine rest of lemon juice with olive oil and black pepper. Drizzle over hot fillets. Serve fillets with coriander salad.