Hummus baked fish with majadra and tahina

Ingredients:
For Tahina:
1 cup tahini paste
1 tbs lemon juice
salt to taste
water

For the Fish
2 cups soaked and cooked chickpeas
2 tbs tahina
1 clove garlic, crushed
1-2 tbs lemon juice, to taste
Salt and pepper to taste
2 fillets meaty white fish (I used what we call Angelfish otherwise known as Ray's Bream)

For the Majadra
1 onion, slices
2 tsp cumin powder
1 teaspoon smoked paprika
1 cup partially cooked rice
1 cup cooked lentils
salt and pepper to taste

Method:
Preheat oven to 180 Degrees C
Put all the ingredients except the fish in a food processor  and process till almost smooth.
Place the fish in an oiled baking dish and season. Cover in the hummus using wet fingers to create an even crust. Place in the oven for 10 - 15 minutes depending on thickness of fillet. Switch on the grill/ broiler to create a nice brown crust.

In the meantime fry the onions and spices in olive oil until onions are soft. Add the rice and lentils and stir fry until rice is soft. Season to taste

Mix the tahini paste with lemon juice and salt. Add water slowly, mixing a little at a time.  The oaste will seize at first but keep mixing in a little at a time until it creates a runny sauce. Season accordingly.