| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings of fish, 4 scant 3/4 cup servings cabbage |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 230 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 3 grams |
| Protein | 34 grams |
Reviews
This is very good and easy. Occasionally I add a chopped leek two carrots cut into sticks.
This was interesting – never had cabbage with fish before and I have to say it was pretty good. The only thing I think it needed was a little more liquid.
Let me tell you what I did to make this recipe really good. I used a regular stainless heavy-bottomed pan, and carefully turned the fish so I didn’t break the fillet. This left good brown bits after that point. Then I made a reduction (once with chicken broth and once with white wine; both ways worked. Add 2/3 cup of either white wine or chicken broth/stock (or some of both to scrape up the brown bits. Add a shot of the mustard and vermouth and reduce by half. Plate the cabbage and fish and pour the reduction over the dish. Excellent.
This was a beautiful dish with well-balanced flavors. How can you go wrong with cabbage and bacon together.
I didn’t care for the cabbage cooked this way.