Sea Salt & Vinegar Crust Baked Hake with Curry and Mushy Peas

For the fish:

4 x 150g hake fillets skinned

90g panko breadcrumbs

1 tbsp apple cider vinegar

50g unsalted butter

1 tsp sea salt flakes

½ tsp seaweed powder

1 tbsp vegetable oil

For the curry sauce:

2 tbsp vegetable oil

50g butter

1 onion, finely chopped

4 cloves garlic, grated

1 thumb-sized piece ginger, grated

3 tbp mild curry powder

2 tbsp flour

600ml stock (veg/fish/chicken)

1 diced Bramley apple

20g brown sugar

2 tbsp apple cider vinegar

3 tbsp natural yoghurt

For the mushy peas:

400g bag marrowfat peas

1 tsp caster sugar

100g frozen petit pois

100g butter

3 scallions sliced

2 sprigs mint, chopped

2 sprigs parsley, chopped

Juice and zest of half a lemon