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BBC Food - Recipes - Sea bass with Chinese five-spice, lentils and mushroom fricassée

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250 g/9oz green or Puy lentils, unsoaked
2 shallots, peeled, trimmed and left whole
½ onion, cut in half and spiked with cloves
1 small carrot, quartered lengthways
2 garlic cloves, peeled and left whole
1 small bouquet garni (made from parsley, thyme, bay, celery and leek)
1 heaped tsp chicken stock (optional)
1 cinnamon stick
1 tsp chopped parsley
30 g/1oz unsalted butter
salt and pepper
4 x 130g/4½oz sea bass fillets, skin on
pinch Chinese five-spice powder
3-4 tbsp plain flour
1 tbsp vegetable oil
2 tbsp unsalted butter
lemon juice, to serve
60 g/2¼oz unsalted butter
1 shallot, finely chopped
70 g/2½oz St George’s mushrooms, halved, cleaned
75 g/2½oz mousseron mushrooms, cleaned
½ lemon, juice only
1 plum tomato, prepared into concass (blanched, peeled, cut in quarters, seeds removed and cut into small even dice)
1 tsp chopped fresh chervil
1 tsp chopped fresh tarragon