Monkfish with Mushrooms, Lentils, Red Wine & Bay

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• 1 of 75g (2½oz) unsalted butter
• 1 of 3 banana shallots, peeled, halved lengthways and finely sliced
• 1 of 3 bay leaves
• 1 of 1 sprig of thyme
• 1 of 2 garlic cloves, finely grated
• 1 of 250g (9oz) portobello mushrooms, halved and cut into 5mm (¼in) slices
• 1 of 250ml (9fl oz/1 cup) red wine
• 1 of 250ml (9fl oz/1 cup) fish stock
• 1 of 2 x 400g (14oz) cans green, brown or puy lentils, rinsed and well drained
• 1 of 500g (1lb 2oz) monkfish fillets, sliced about 1cm (½in) thick
• 1 of 2 tbsp chopped chives
• 1 of sea salt and freshly ground black pepper