Roasted Monkfish with Classic French Lentils

Ingredients

• 50g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely sliced
• 200g lardons, diced
• 1 small carrot, finely chopped
• ½ fennel, finely chopped
• 1 leek, finely chopped
• 1 parsnip, chopped
• 300g Puy lentils
• 175ml red wine
• 450ml dark chicken stock
• 2 tbsp good sherry vinegar
• 1.5kg monkfish tail, trimmed, skinned and left on the bone
• Salt
• freshly ground black pepper
• 1 lemon, halved and sliced
• 8 sprigs thyme
• Small bunch of parsley