In a saucepan over medium heat, combine the fish sauce and brown sugar. Stir constantly until the sugar dissolves and the mixture thickens to a syrupy consistency. Remove from heat and set aside.

Make the Chimichurri

In a food processor, combine the cilantro, parsley, garlic, red chili flakes, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until emulsified. Season with salt and black pepper to taste.

Cook the Black Cod

Preheat your grill or a skillet over medium-high heat. Season the black cod fillets with salt and black pepper. Place the fillets on the grill or skillet and cook for about 4-5 minutes on each side, or until the fish is flaky and cooked through. Brush with the fish sauce caramel during the last few minutes of cooking.

Sauté the Market Peppers

In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the market peppers and sauté until they are tender and slightly charred, about 5-7 minutes. Season with salt and pepper.

Serve

Plate the black cod fillets topped with fish sauce caramel, add the sautéed peppers on the side, and drizzle the chimichurri over the entire dish. Enjoy!