Take all the dry ingredients for fish and combine in a bowl with the olive oil and lemon. Mix and marinate the fish for a minimum of 20 mins. Once marinated; place the fish on a lined baking tray, seal with foil and bake for about 20 mins in a fan forced oven at 180C.
Melt ghee in a medium sized saucepan (with lid), on mid heat. Add the vermicelli noodled and fry, continually moving till evenly browned. Add the vegeta and rice and continue to fry till slightly brown. Add the water and raisins to the saucepan and cover. Bring to a medium boil then reduce heat, cover and cook until water is absorbed (usually about 12 - 15 minutes)
For the sauce, in a small pan on the stove; toast ½ of the pine nuts with a tsp. olive oil till brown. Be careful not burn as they will cook fast. Once browned remove from heat and set aside. Using a mortar and pestle crush the remaining fresh pine nuts to a smooth paste. In a small pan on medium simmer heat, add a tbsp. olive oil and the garlic on a low heat till softened. Add the tahini, coriander, chilli, crushed pine nuts, lemon juice, salt, water. Simmer for approx. 5 mins continually stirring to stop the sauce from burning When it has darkened in colour, take off the heat and stir in the yogurt.
To prepare the witloff, was really well between leaves to remove any excess dirt. Chop the endive length way in half and half again to create long quarters. Rest on paper towel till fully dry. Brush the cut sides of the endive with some olive oil and sear them cut side down on a bbq or hot iron skillet till char marks appear. Rotate to char on the alternate cut side. Repeat for all remaining pieces.
To serve, fluff the rice with a fork, place it down the centre of the plate. Top with the baked fish, drizzle the sauce over the fish and place shards of endive to one side. Sprinkle with the toasted pine nuts, chopped parsley and lemon cheeks. This is normally served with your favourite, simple green salad.
NOTES
The longer you leave the fish to marinate the better; overnight is best.
