Roast monkfish with Puy lentils and pancetta

Method

Begin by cooking the lentils: render the pancetta gently in a heavy-based pan over medium heat until fat releases, then add shallots, celery, carrot and garlic, sweating gently for 4 minutes without colouring. Add the Puy lentils, thyme and bay leaf, pour in chicken stock, and simmer for 22-25 minutes until lentils are tender but retain their shape; season carefully and finish with a knob of butter and squeeze of lemon juice. While lentils cook, bring monkfish to room temperature and pat dry thoroughly with kitchen paper. Heat a heavy-bottomed pan (cast iron ideal) until smoking, season fish generously with sea salt and pepper, then sear skin-side down for 3 minutes until golden and crisp, flip and add remaining butter and thyme sprigs, basting the fillets for 4-5 minutes until just cooked through (internal temperature 62-63 degrees Celsius). Remove monkfish and rest on a warm plate for 3 minutes. To plate, spoon warm lentil mixture into the centre of warm bowls, arrange monkfish fillet on top at an angle, scatter with crispy pancetta pieces and finish with fleur de sel and a few drops of the pan juices drizzled around.