Pan-Seared Cod with Cabbage

• 3 pieces bacon, cut into 1/4-inch thin strips
• 1 tablespoon extra-virgin olive oil
• 1/2 medium onion, thinly sliced
• 1/2 head Savoy cabbage, thinly sliced (about 5 cups, 13 1/2 ounces)
• 1 to 2 tablespoons water
• 1 tablespoon whole-grain mustard
• 1 tablespoon white vermouth
• 3 sprigs fresh thyme, leaves stripped (3/4 teaspoon fresh thyme leaves)
• Pinch allspice
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 4 (6 to 7 ounce) cod or hake fillet

1. Heat a large skillet, over medium-low heat, cook the bacon in the olive oil until lightly crisp and most of the bacon fat renders, about 5 minutes.
2. Drain all but a thin layer of the reserved fat from the pan, and reserve for cooking the fish.
3. Add the onion to the pan, and cook, stirring until wilted, about 3 minutes.
4. Stir in the cabbage and cook until wilted, about 2 minutes.
5. Add the water, mustard, vermouth, thyme, and allspice, and season with 1/2 teaspoon salt and pepper, to taste.
6. Cover and cook until soft and fragrant, about 8 minutes more.
7. (This can be done up to 1 hour ahead and reheated, covered.)
8. Pat the fish dry.
9. Heat a large nonstick skillet over high heat.
10. Add the reserved fat to the pan, and season the fish with remaining 1/2 teaspoon salt and pepper, to taste.
11. Lay the fish, skin-side up in the pan, and cook until golden brown, about 6 minutes.
12. Turn the fish over and continue to cook over medium to medium-high heat until the fish is opaque but not flaking, about 4 minutes more.
13. Divide the cabbage among 4 plates, place the fish browned side up on top and drizzle any juices over the fish.
14. Serve.

bacon, extravirgin olive oil, onion, savoy cabbage, water, wholegrain mustard, white vermouth, thyme, allspice, kosher salt, freshly ground black pepper, hake fillet

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-cod-with-cabbage-recipe.html (may not work)