1. Season the fish fillet with salt, pepper, olive oil and lemon juice. Roll each fillet and bake in oven for
8 minutes at 170°C.

2. Mix together the yogurt, labneh, crushed garlic and salt in a bowl. Slice the aubergine into four pieces,
2 cm in thickness and 8 cm in diameter and fry.

3. Shred the bread and fry. Fry the parsley. Put one aubergine slice on each serving plate and once the fish fillets are cooked, immediately set each fillet on top of each aubergine slice.

4. Place the yogurt and labneh mixture next to the fish and top with the shredded bread and pine nuts. Sprinkle the entire dish with olive oil, parsley and paprika.