Quick Braised Red Cabbage and Lentils with Seared Cod

• 2 tbsp. olive oil
• 1 large onion
• 2 tsp. caraway seeds
• kosher salt
• Pepper
• 1/2 head red cabbage
• 1/4 c. balsamic vinegar
• 2 tsp. orange zest
• 1/4 c. orange juice
• 1/2 c. golden raisins
• 1 can low-sodium lentils
• 4 skinless cod fillets
• chopped fresh flat-leaf parsley

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Add the onion, sprinkle with the caraway and 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes.
3. Uncover and continue cooking until the onions are beginning to brown around the edges, 4 to 5 minutes more.
4. Add the cabbage and cook, stirring occasionally, for 4 minutes.
5. Add the vinegar and 2 tablespoons water and simmer until nearly all of the liquid has evaporated, about 3 minutes.
6. Stir in the orange juice and zest.
7. Add the raisins and lentils and toss to combine.
8. Cook until the lentils are heated through and the cabbage is just tender, 3 to 4 minutes more.
9. While the cabbage is cooking, heat the remaining tablespoon oil in a separate large skillet over medium heat.
10. Season the cod with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side.
11. Toss the cabbage with the parsley, if desired, and serve with the fish.

olive oil, onion, caraway seeds, kosher salt, pepper, red cabbage, balsamic vinegar, orange zest, orange juice, golden raisins, lentils, cod fillets, flatleaf

Taken from www.delish.com/recipefinder/quick-braised-red-cabbage-lentils-seared-cod-recipe-wdy0214 (may not work)