Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings of fish, 4 scant 3/4 cup servings cabbage
Level:
Intermediate

Nutrition Info

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pan-Seared Boston Cod Fish with Crab and Lobster Brandy Cream Sauce

Recipe courtesy of Joe Gagliard

Pan-Seared Boston Cod Fish with Crab and Lobster Brandy Cream Sauce

Recipe courtesy of Joe Gagliard

Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn

Recipe courtesy of Kelsey Nixon

Pan-Seared Crispy Salmon

Recipe courtesy of G. Garvin

Pan-seared Salmon Burgers

Recipe courtesy of Keith Neubert

Pan-Seared Spanish Steaks

Recipe courtesy of Kelsey Nixon

North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

Recipe courtesy of Laurie Lufkin

Browse Reviews By Keyword