Prepare the red chilli sauce: Mix red chilli powder, lemon juice, vinegar, sea salt, black pepper, and cumin in a jar and shake well.

Prepare the Mish: In a bowl, combine labneh, sheep cheese, black seeds, and green chillies. Stir well.

Store the Mish in the fridge for 2-3 days to allow the flavors to develop.

Soak the dried apricot in 1/4 cup of water.

In a saucepan, fry the chopped onions in grape seed oil until caramelized.

Add the chopped 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.

Simmer on low heat for about 15 minutes, or until the rice is half cooked.

Preheat the oven to 250 degrees.

Cut the fish into medium-sized cubes.

Season the fish with sea salt, black pepper, cumin, garlic paste, and lemon juice.

Lay the fish 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, spreading it evenly to cover the whole tray.

Place the tray uncovered in the oven and bake for 45 minutes.

Serve with a dollop of Mish and a drizzle of red chilli sauce, with some bread on the side.