In a small cup, soak the raisins in the coconut cream.
Make the salad by combining the lentils with the onion, chilli, tomato, pepper, apple and mint. Add 2tbsp olive oil and mix well. Divide between two serving plates.
Heat the remaining oil in a non stick pan and cook the fish, skin side down, for 3 to 4 minutes. Turn and continue cooking for 2 minutes more. Arrange the fish over the lentil salads.
Put the coconut cream and raisins into hot pan with the curry powder and cook for 1 minute. Spoon the mixture over the fish and serve with lime wedges.
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