Drizzle olive oil over the fish and bake for 20 minutes in an oven dish.

Add the peas to the lentils and simmer for 10 minutes.

Flake the fish with a fork, remove any fish bones.

Combine the tuna and fish.

Mix the chilli, herbs, paprika, curry, salt, pepper and lemon juice in a small bowl.

Drain the lentils and peas with cold water.

Combine the fish, eggs, flour and herb mixture.

Combine the fish mixture, lentils and peas.

Divide mixture evenly among the muffin cups.

Let the fish-fins rest in the muffin pan for 5-10 minutes to set.