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Roasted monkfish with classic French lentils

Roasted monkfish with classic French lentils is a fish recipe made with Olive Oil, Celery Finely Chopped, and Good Sherry Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1 stick
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil.

2. 2

   Once hot, add the onion and cook for two minutes.

3. 3

   Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes.

4. 4

   Add the lentils and red wine and bring to the boil.

5. 5

   Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes.

6. 6

   Mix in the sherry vinegar and parsley.

7. 7

   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.

8. 8

   Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces.

9. 9

   To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top.

10. 10

    Garnish with the sliced cooked pancetta and the parsley cress.