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
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
- 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.
- While the peppers cook combine the vinegars, sugar, anchovy and sriracha in a small bowl and stir until the sugar is dissolved.
- 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.
- 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.
- 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.
- 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.