Wash the fillet, dry, drizzle with lemon juice, season with salt and pepper. Peel the cabbage and chop finely. Chop peeled onion, dice finely bacon, suate in 1 teaspoon of melted butter, add the cabbage, sprinkle with pinch of sugar, fry for 1 minute, salt, pour cream and stew on low heat for 5 minutes. Flour the sea bass fillet and fry in the remaining butter for 3 minutes on each side. Season the cabbage with raspberry vinegar, place fish on the top and serve immediately.