In a small bowl combine yogurt, cucumber, lemon juice, cumin, Himalayan salt and pepper and set aside.In another bowl combine the fish with 2 tbsp of lemon juice, zest, black pepper and salt.Heat the oil in a frying pan over a medium-high heat and fry the fish for 2-3 minutes or until cooked through.Transfer the fish to a plate, pour the raita over the fillet and serve with some leafy greens.