Roasted Gurnard on Puy Lentils with Garlic Confit

Red gurnard is one of those fish that is waiting for its time to come. It is possible that it will, in years to come, be as popular as monkfish is today. After all only 15 years ago monkfish could be bought for a song. I can well remember trying to buy it on Folkestone fish market to be told that they did not sell monk — that was only for baiting lines with! How times change. Gurnard is currently really cheap, it is a great fish, a little bony towards the head I grant you but the flesh is q