Ingredients Jump to Instructions ↓

  1. 3 pieces bacon, cut into 1/4-inch thin strips

  2. 1 tablespoon extra-virgin olive oil

  3. 1/2 medium onion, thinly sliced

  4. 1/2 head Savoy cabbage , thinly sliced (about 5 cups, 13 1/2 ounces)

  5. 1 to 2 tablespoons water

  6. 1 tablespoon whole-grain mustard

  7. 1 tablespoon white vermouth

  8. 3 sprigs fresh thyme , leaves stripped (3/4 teaspoon fresh thyme leaves) Pinch allspice

  9. 1 teaspoon kosher salt Freshly ground black pepper

  10. 4 (6 to 7 ounce) cod or hake fillet

Instructions Jump to Ingredients ↑

  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. Drain all but a thin layer of the reserved fat from the pan, and reserve for cooking the fish. Add the onion to the pan, and cook, stirring until wilted, about 3 minutes. Stir in the cabbage and cook until wilted, about 2 minutes. Add the water, mustard, vermouth , thyme, and allspice , and season with 1/2 teaspoon salt and pepper, to taste. Cover and cook until soft and fragrant, about 8 minutes more. (This can be done up to 1 hour ahead and reheated, covered.) Pat the fish dry. Heat a large nonstick skillet over high heat. Add the reserved fat to the pan, and season the fish with remaining 1/2 teaspoon salt and pepper, to taste. Lay the fish, skin -side up in the pan, and cook until golden brown, about 6 minutes. 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. Divide the cabbage among 4 plates, place the fish browned side up on top and drizzle any juices over the fish. Serve. Copyright 2004 Television Food Network, G.P. All rights reserved.


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