Pan-Seared Cod with Cabbage

Directions

1. 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. 2
   Drain all but a thin layer of the reserved fat from the pan, and reserve for cooking the fish.
3. 3
   Add the onion to the pan, and cook, stirring until wilted, about 3 minutes.
4. 4
   Stir in the cabbage and cook until wilted, about 2 minutes.
5. 5
   Add the water, mustard, vermouth, thyme, and allspice, and season with 1/2 teaspoon salt and pepper, to taste.
6. 6
   Cover and cook until soft and fragrant, about 8 minutes more.
7. 7
   (This can be done up to 1 hour ahead and reheated, covered.)
8. 8
   Pat the fish dry.
9. 9
   Heat a large nonstick skillet over high heat.
10. 10
    Add the reserved fat to the pan, and season the fish with remaining 1/2 teaspoon salt and pepper, to taste.
11. 11
    Lay the fish, skin-side up in the pan, and cook until golden brown, about 6 minutes.
12. 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. 13
    Divide the cabbage among 4 plates, place the fish browned side up on top and drizzle any juices over the fish.
14. 14
    Serve.