Heat a large non-stick pan over high heat and when hot, add the avocado oil. When the oil is hot, add the cabbage along with a pinch of salt. Cook, stirring occasionally until the cabbage is softened, about 8-10 minutes. Add coconut aminos and red wine vinegar and cook until little to no liquid remains. Season to taste with salt and pepper and sprinkle with parsley. Divide between two serving plates and set aside.

Wipe the pan clean and add the butter. Heat the pan over medium heat and when the butter is melted, add the garlic.

While the butter melts, season the fish with salt and pepper, to taste. Sprinkle all over with the coriander and Aleppo pepper. Add the seasoned fish to the butter and garlic in the pan. Cook on medium heat until the fish is cooked through about half way - the fish will turn opaque about half way up through the thickness of the filet, about 3-5 minutes, depending on the thickness of the fish. Gently flip and cook the second side until cooked through, another 3-5 minutes.

Transfer the fish filets onto the plated cabbage. Sprinkle with lemon zest and squeeze lemon juice over top before serving.