Thinly slice the white cabbage (2 minutes). Peel and slice the carrots into thin rounds or half-moons (1 minute). Peel and finely chop the onion and garlic (2 minutes).

Pat the cod fillets dry with a paper towel and season generously with salt and black pepper (1 minute).

Heat half of the olive oil (6ml) in a large skillet or pan over medium heat (1 minute). Add the chopped onion and garlic and sauté for 2 minutes until fragrant.

Add the sliced cabbage and carrots to the skillet along with the vegetable broth. Stir, cover, and cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.

While vegetables are cooking, heat the remaining olive oil (6ml) in a separate non-stick pan over medium-high heat (1 minute). Carefully place the seasoned cod fillets skin-side down (if applicable) and sear for 3-4 minutes per side, depending on thickness, until golden brown and cooked through (total 8 minutes).