Mix the lime juice, ground spices, and salt into a paste and rub it over the seabass fillets, focusing on the flesh side. Let them sit to marinate for at least 15 minutes while you prepare the lentils.

Heat ghee or oil in a saucepan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for 30 seconds. Add the onion, garlic, ginger, and chilli if using. Cook for 5–7 minutes until softened and starting to colour. Stir in the turmeric, ground coriander, and garam masala, and let cook for another minute until aromatic. Add the chopped tomato and cook for 2–3 minutes until it breaks down and the mixture thickens.

Add the drained lentils and coconut milk, stir well, and let simmer for 10 minutes until rich and creamy. Season with salt, sugar and finish with lime juice to taste. Add a splash of water if needed to loosen the texture. Keep warm.

Heat a tablespoon of oil in a non-stick pan over medium-high heat. Place the seabass fillets in skin-side down, pressing gently with a spatula for the first 30 seconds to prevent curling. Cook for 3–4 minutes until the skin is golden and crisp, then flip and cook for 30 seconds more until just cooked through.

Spoon the hot lentils into shallow bowls. Lay the crispy seabass on top, skin-side up. Scatter over chopped coriander and finish with an extra squeeze of lime if you like.