• Preheat oven to 450°F.
• Put 3 tablespoons of oil into a large sauté pan over medium-high heat. Once hot, add the onions and cook, stirring occasionally, until softened and golden, 8-10 minutes. Add the garlic and cook for another 3 minutes. Remove from the heat and set aside to cool.
• In a food processor, pulse the chunks of fish a few times until broken down a bit. Add the cooled onion mixture, chopped chile, herbs, lemon zest, egg, 2 teaspoons of the fish spice mix, sumac, salt and black pepper. Process again until finely chopped but not a complete paste.
• Using a 3 tbsp scoop or your hands, shape the mixture into about 16 meatballs.
• Put 2 tablespoons of oil into a large frying pan and place on a medium-high heat. Once hot, add the kofta and brown all over in batches of 2 or 3 and fry for about 4 minutes, turning often.
• Transfer to a parchment-lined baking tray and bake for 4 or 5 minutes, until just cooked through. Remove from the oven and set aside for 5 minutes to slightly cool.
• To serve, spread the labneh or yogurt evenly on plate and top each with 3-4 cod meatballs. Sprinkle the kofta with sumac, dill sprig and sliced chile. Drizzle last tablespoon of oil over and serve, with a lemon wedges.

Fish Spice Blend

• Whisk together in a small bowl to combine. Store in an airtight container if not using right away. I like to blitz this mixture in a spice grinder to make the salt powdered and thoroughly mixed, but this is optional.