Quick Braised Red Cabbage and Lentils with Seared Cod

Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, sprinkle with the caraway and 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes. Uncover and continue cooking until the onions are beginning to brown around the edges, 4 to 5 minutes more. Add the cabbage and cook, stirring occasionally, for 4 minutes. Add the vinegar and 2 tablespoons water and simmer until nearly all of the liquid has evaporated, about 3 minutes. Stir in the orange juice and zest. Add the raisins and lentils and toss to combine. Cook until the lentils are heated through and the cabbage is just tender, 3 to 4 minutes more. While the cabbage is cooking, heat the remaining tablespoon oil in a separate large skillet over medium heat. Season the cod with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Toss the cabbage with the parsley, if desired, and serve with the fish.