Delicious pan fried hake on a bed of zesty spicy lentils
Pre-heat the oven to its maximum temperature.
In a large saucepan, over a medium heat, fry the curry paste for 2 minutes. Add the spring onions, tomatoes, potatoes and lentils. Season with salt and pepper and cook for a further minute.
Add the stock and bring to the boil. Then add the coriander, spinach, lime zest and juice, and season with fish sauce. Set aside.
Season the hake on both sides with salt and pepper.
Place a large non-stick, oven-proof frying pan over a high heat. Add 1 tbsp of the oil and the butter. When the butter turns brown, add the fish, skin side down. Shake the pan to prevent the fish from sticking and cook until the skin is golden then carefully turn. Place the pan into the oven for 4-6 minutes (if your frying pan isn’t oven-proof, transfer the fish, skin side down onto a baking tray).
While the fish is in the oven, reheat the lentils, adding the remaining oil.
Spoon the lentils into warm bowls or onto plates and top with the hake.