Skillet Cod with Onions and Peppers Agrodolce

[roast-cod-agrodolce]This sounds pretty fancy however it can come together in 35 minutes. You can even make this a one-pan meal if you want, though two skillets are necessary to hit less than 30 minutes.

An agrodolce is an Italian sweet and sour sauce. I’ve added a flavor boost with some anchovy paste and a bit of sriracha. Neither is really noticeable with all the vinegar and sugar. They’d be missed if they weren’t there though.

Pan Roasted Cod Agrodolce
Servings: 2-4
Prep time: 15 minutes
Total time: 30-40 minutes


  • 1 red bell pepper, cut into 1/4″ strips
  • 1 red onion, cut int 1/4″ strips
  • 2 Tbsp. olive oil, divided
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. dark brown sugar
  • 1 tsp. anchovy paste
  • 1 tsp. sriracha sauce
  • 2 – 4 cod fillets (between 1/2″ and 1″ thick)
  • kosher salt and black pepper


  1. Heat 1 tablespoon olive oil in a non-stick over medium heat. Add the peppers and onions, sprinkle with salt and pepper, toss with the oil and allow to cook for 5 minutes.
  2. While the peppers cook combine the vinegars, sugar, anchovy and sriracha in a small bowl and stir until the sugar is dissolved.
  3. Stir the sauce into the skillet until the onions and pepper are coated. Reduce the heat to low and allow the sauce to reduce and thicken, about 10 minutes.
  4. When the sauce is reduce transfer it to a clean bowl and cover it with a plate (or plastic wrap) to keep warm. Wipe on the skillet as best you can and return the skillet to medium heat.
  5. Add the remaining tablespoon of olive oil and heat until shimmering. Pat dry the cod fillets, sprinkle with salt and pepper and add to the skillet. Cook for 4 minutes on the first side, carefully flip to the uncooked side and cook for another 2-3 minutes. The fillets should be opaque all the way through. An instant read thermometer will hit 140°F when the fish is done.
  6. To serve spoon the onion/pepper mixture onto your plate and place a piece of cooked cod on top. Tilt the pan and gather a spoonful of sauce, drizzle this over the fish. A bit of freshly cracked black pepper and a sprinkling from on high of sea salt will add a nice finish. I served it with a rice/quinoa I found in the grocery freezer section.

If you want to dirty an extra pan you can cook the fish in a second skillet when the sauce has reduced for 5 minutes.

I have a small squeeze tube of anchovy paste that I use in dishes such as this. I picked it up in the Italian food section of my local grocery store and keep it in the fridge along with a tube of tomato paste. The great thing about paste in a tube is it will last longer because there is little to no air in contact with the unused portion. Plus it had a “good until” date of two years into the future so I don’t have to find 17 uses for anchovy paste in one week.

Shredded Brussels Sprouts

Our go-to cooking method for Brussels sprouts is to roast them. A couple of the cooking shows I watched over the last month though did a cooktop preparation of shredded sprouts. I was low on oven space one Saturday night and thought it was worth a try.

Shredded Brussels Sprouts
Servings: 10-12
Prep time: 15 minutes
Total time: 30 minutes


  • 2 1/2 lbs. Brussels sprouts
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbsp. balsamic vinegar or lemon juice


  1. Trim the bottom of your Brussels sprouts, removing any excess stem. Don’t worry if a leaf or two fall off.
  2. Fit a food processor with the slicing disk. Fill the feed tube of the processor with whole sprouts and processor. Repeat until you’ve shredded the lot. I had to empty the processor once due to the amount of sprouts I was cooking.
  3. Heat butter and olive oil in a dutch oven over medium heat until bubbly. Add the shredded sprouts, salt and pepper to the pot. Toss everything together in the pot and ignore for 4 minutes.
  4. Give the sprouts another good toss and once again ignore for 4 minutes.
  5. Toss once again and then taste. The sprouts should be tender; if not give them another minute or two.
  6. When cooked to your liking remove from the heat, add the balsamic vinegar and toss until well distributed.

This recipe can easily be halved. I basically doubled the quantities in recipes I found to come up with this.

Recipes consulted include this one from Alton Brown, one from, and one from Ina Garten.