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1
RED CHILLI SAUCE: You can increase or reduce the amount of chilli powder depending on your chilli stamina! Mix the chilli powder, lemon juice, vinegar, sea salt, black pepper & cumin together in a jar by shaking it well and you'll have yourself a zingy red chilli sauce.
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2
MISH: In a bowl add the labneh, sheep cheese, black seeds & green chillies and stir well together. Store in the fridge for 2-3 days before eating. This is to allow all the flavours to be released in the yoghurt. The longer you leave it in the fridge the better is tastes!
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3
Soak the dried apricot in 1/4 cup of water. In a saucepan, fry the onions in some grape seed oil until a caramelised brown colour is reached. Add the tomatoes, rice, tomato paste and stir. Add the soaked dried apricot with the water then season with sea salt, black pepper, dried coriander and paprika. Leave to simmer on low heat for about 15 minutes or until the rice is half cooked.
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4
Pre-heat the oven to 250 degrees. Cut up the fish into medium sized cubes. Season with sea salt, black pepper, cumin, garlic and the juice of 1 lemon. Lay out the fillets in a baking tray side by side leaving as little gaps as possible. Pour the tomato and rice mixture on top of the fish and spread it evenly to cover the whole tray. Place the tray uncovered in the oven and bake for 45 minutes.
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5
Serve with a dollop of Mish and a drizzle of red chilli sauce with some bread on the side. Bon apetit!
