Fried cod with lentils in 25 minutes

Ingredients:

• 4 pieces of skinless cod fillet, 180 g each.
• 3 stalks celery, trimmed, peeled and thinly sliced ​​on the diagonal + 1/2 cup celery leaves
• 2 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 4 slices bacon, cut into thin strips
• Half a medium red onion, thinly sliced
• 1 clove garlic, finely chopped
• 0.5 cups red wine
• 2 x 425g cans brown lentils, rinsed
• 0.5 cups lightly salted chicken broth
• 1/4 tsp red pepper flakes

Preparation:

1. Cook the bacon in a medium saucepan over high heat, stirring frequently, until browned, 2-3 minutes. Add the onion and garlic and cook, stirring constantly, until fragrant, about 1 minute. Pour in the wine, bring to a simmer, and cook, stirring and scraping up any bacon bits from the bottom of the pan, for about 1 minute.
2. Stir in the lentils, chicken broth, and red pepper flakes and return to a simmer. Cover and cook, stirring occasionally and reducing the heat to medium if necessary, until the liquid is thick and not watery, about 3 minutes. Remove from the heat and stir in the celery stalks and leaves, 1/2 teaspoon of salt, and a few grinds of black pepper.
3. Sprinkle the cod fillets with 1/2 teaspoon each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil begins to shimmer, add the fish, skin-side down, and cook without turning until golden brown, 3-4 minutes (the fish should be opaque between the grain).
4. Flip the fillet and cook on the other side until it begins to flake, 1-2 minutes. Remove the fish from the pan and turn off the heat. Add the butter to the pan and let it melt and darken.
5. Divide the lentils among 4 bowls or soup bowls, top with the cod and drizzle with the brown butter.