for 4 person

Labneh

500 g	plain yoghurt
½ tsp	salt

Crumb coating

500 g	perch fillets
½ tsp	salt
3 tbsp	white flour
100 g	breadcrumbs
1	egg, beaten

Fish

olive oil for frying

Tomatoes

350 g	different coloured cherry tomatoes
4 sprig	oregano, leaves torn off
1 tbsp	liquid honey
¼ tsp	ground cumin
½ tsp	salt
a little	pepper

To serve

1	organic lemon, grated zest and 3 tbsp of juice

How it's done

Labneh

Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Crumb coating

Preheat the oven to 60 °C, warm the platter and plates. Salt the fish fillets. Empty the flour and breadcrumbs into two separate shallow dishes. Place the egg in a deep dish. Toss the fish fillets in the flour in batches, shake off the excess, dip the fish in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly.

Fish

Heat a dash of oil in a non-stick frying pan. Season the fish fillets, fry in batches for approx. 2 mins. on each side. Remove, keep warm.

Tomatoes

Heat 1 tbsp of olive oil in the same frying pan. Reduce the heat, add the tomatoes, stir fry for approx. 5 mins. Add the oregano and all the other ingredients up to and including the pepper, stir fry for approx. 2 mins.

To serve

Place the labneh in a bowl, add the lemon zest and juice, mix well, plate up. Serve the fish with the tomatoes on top.

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