Rinse lentils under cold water and drain.

Halve cherry tomatoes, slice garlic thinly, finely chop cilantro.

Zest lime. Cut wedges from the remaining citrus—one per person—and set aside for serving.

We'll squeeze the rest in the next step.

Pat fish dry thoroughly with paper towel, then season with salt and spice blend for fish.

Add lentils to a saucepan, pour in cold water at 150 ml per person, and stir in spice blend for lentils.

Bring to a boil over high heat, then reduce to minimum, cover tightly, and let simmer for 12 minutes.

Season with salt a couple of minutes before done, or during step 5.

Heat a spoonful of olive oil in frying pan over medium heat.

Sauté garlic for 30 seconds until fragrant.

Add cherry tomato halves, a pinch of salt, and pepper.

Cook for 5–6 minutes, gently pressing down with a spatula now and then, until they soften, release their juices, and the liquid reduces slightly.

Transfer to a bowl, toss with juice of the rest of the lime and half the cilantro.

Wipe out frying pan with a paper towel.

Heat a bit more oil in frying pan over medium-high heat.

Add fish and cook for a couple of minutes, not moving, then carefully flip.

As soon as you flip fish, lower heat to medium and return marinated tomatoes to frying pan along with all their released juices.

Carefully pour in 1/3 cup water, cover, and cook for a couple more minutes. Turn off heat and leave covered until serving, while you finish cooking lentils.

Remove lentils from heat, stir in lime zest, and season with salt now if you haven't before.

Stir vigorously with a whisk or fork until creamy, textured purée.

! You can use an immersion blender if you prefer a smoother texture.

Divide lentils among plates, top with fish, and spoon over tomatoes.

Sprinkle with remaining cilantro, serve with lime wedges.