Chilean Sea Bass On Braised Savoy Cabbage

1 medium savoy cabbage, about 1 3/4 pounds
3 ounces slab bacon, nitrite-free
4 7-ounce thick Chilean sea bass fillets

1. Wash cabbage. Remove core and, using a long thin-bladed knife, finely cut into 1/4-inch slices.
2. Cut bacon into 1/4-inch cubes. Place in a 12-inch nonstick skillet with a cover. Cook over medium heat for about 3 minutes, until fat is rendered and bacon begins to crisp.
3. Add cabbage, 1/2 cup water, 1/2 teaspoon kosher salt, and freshly ground black pepper. Cook over medium-high heat for 10 minutes, stirring frequently. Add another 1/2 cup water and lower heat to medium. Cover skillet and cook, stirring often, for about 30 minutes, or until cabbage is brown and soft. If cabbage begins to stick, add 1/4 cup water.
4. Season fish with salt and pepper. Place on cabbage in skillet. Add 1/4 cup water and cover skillet. Continue to cook for about 10 to 12 minutes, or until fish is cooked through.
5. When ready to serve, place a mound of cooked cabbage on each of 4 large plates. Carefully lift fish onto cabbage and drizzle with any pan juices. Serve immediately.