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Halloumi or Cod Provençal
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One Pot, One Portion
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Introduction from Eleanor Wilkinson
I’m a huge fan of the briny salinity of capers and olives and the depth and zing they bring to a dish like this one. I make this provençal either with flaky cod, or another firm white fish, and halloumi makes for a great vegetarian version. Either way, it’s essential that you serve this with plenty of crusty bread to mop up the rich juices.
Ingredients
Method
Preheat the oven to 200°C (180°C fan).
Add the cherry tomatoes, olives and peppers to a cast-iron frying pan or an ovenproof dish along with the capers, olive oil and herbs. Add the white wine and season well with salt and pepper. Mix everything together, then roast in the oven for 20 minutes.
After 20 minutes the veg should have softened. Place the halloumi or cod on top of the vegetables and season with salt (you will need to season slightly less for the halloumi). Drizzle a little extra olive oil over the top then add a drizzle of honey.
Roast for another 10 minutes for the cod, 15 minutes for the halloumi.
Serve with a hunk of crusty bread.
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