Butter Poached Cod with Lentils

4 slices bacon, diced

1 stalk celery, dice

1/2 c. chopped onion

1 garlic clove, minced

salt and pepper to taste

1/4 c. wine, I used a white blend

1/3 c. water

1 c. cooked lentils

2 T. butter

2 (4-6 oz) cod fillets

Cook bacon in a saute pan over med high heat, until crisp.  Drain all but 1 T. of the drippings.  Add the celery, onion, and garlic, season with   Cook and stir until vegetables are tender.  Add the wine and cook, stirring to loosen any browned bits stuck to the pan, until slightly reduced.  Add the lentils and water.  Cook and stir, until lentils are warmed through and liquid is sauce like.

Melt the butter in a small skillet over med high heat.  Season the cod with salt and pepper.  Lower heat to medium.  Lay the fillets onto the butter and cook for about 3-4 minutes, until they start to brown a bit, flip and cook another 2-3 minutes, until cooked through and flakes easily with a fork.