Roasted monkfish with classic French lentils recipe
 White fish, ham and Puy lentils is a hard-to-beat combo and with a meaty fish like monkfish, this is a supper to savour. knob of butter2 tbsp olive oil1 onion, finely chopped1 garlic clove, finely sliced150g/5½oz pancetta, diced1 small carrot, finely chopped1 stick celery, finely chopped¼ leek, finely chopped1 bay leaf300g/10½oz Puy lentils175ml/6fl oz red wine450ml/16fl oz dark chicken stock2 tbsp good sherry vinegar2 tbsp chopped fresh parsley4 slices pancetta, cooked2 tbsp parsley cress knob of butter 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely sliced 150g/5½oz pancetta, diced 1 small carrot, finely chopped 1 stick celery, finely chopped ¼ leek, finely chopped 1 bay leaf 300g/10½oz Puy lentils 175ml/6fl oz red wine 450ml/16fl oz dark chicken stock 2 tbsp good sherry vinegar 2 tbsp chopped fresh parsley 4 slices pancetta, cooked 2 tbsp parsley cress 400g/14oz monkfish tails, trimmed, skinned and filletedsalt and freshly ground black pepper2 tbsp olive oil 400g/14oz monkfish tails, trimmed, skinned and filleted salt and freshly ground black pepper 2 tbsp olive oil Method For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil. Once hot, add the onion and cook for two minutes. Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes.Add the lentils and red wine and bring to the boil. Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes. Mix in the sherry vinegar and parsley.For the monkfish, season the monkfish fillets with salt and freshly ground black pepper. Heat a frying pan until smoking, add the olive oil and monkfish and cook on each side for 1-2 minutes, or until the crust is golden-brown and the fish is cooked through. Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces.To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top. Garnish with the sliced cooked pancetta and the parsley cress. For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil. Once hot, add the onion and cook for two minutes. Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes. For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil. Once hot, add the onion and cook for two minutes. Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes. Add the lentils and red wine and bring to the boil. Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes. Mix in the sherry vinegar and parsley. Add the lentils and red wine and bring to the boil. Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes. Mix in the sherry vinegar and parsley. For the monkfish, season the monkfish fillets with salt and freshly ground black pepper. For the monkfish, season the monkfish fillets with salt and freshly ground black pepper. Heat a frying pan until smoking, add the olive oil and monkfish and cook on each side for 1-2 minutes, or until the crust is golden-brown and the fish is cooked through. Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces. Heat a frying pan until smoking, add the olive oil and monkfish and cook on each side for 1-2 minutes, or until the crust is golden-brown and the fish is cooked through. Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces. To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top. Garnish with the sliced cooked pancetta and the parsley cress. To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top. Garnish with the sliced cooked pancetta and the parsley cress.