Wash the herbs, shake dry and remove the leaves of parsley, marjoram and 2 stalks of thyme. Cut the rind off the toast. Finely chop the toast and herbs in the universal chopper.
Put it in a bowl. Add butter and mustard, season with salt and pepper and knead well.
Cook the lentils in boiling water for 8-10 minutes until al dente. Peel and finely dice the shallot. Wash the fish, dab dry and cut into 4 equal pieces. Season with salt and some lemon juice.
Heat 1 tablespoon of oil in a frying pan and fry the fish lightly for 1-2 minutes. Remove and place on a greased baking tray. Spread herb crumbs on top.
Bake the fish on the middle shelf of a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-8 minutes. Heat 1 tablespoon of oil in a saucepan. Sauté shallots for 1-2 minutes while turning.
Add curry powder and steam. Add crème fraîche and simmer for about 3 minutes.
Clean and wash spring onions and cut into thin rings. Add spring onions and lentils to the curry sauce, season with salt and pepper. Remove fish from the oven, arrange fish and lentils on plates and garnish with remaining thyme.