Whether you use cod or halloumi (for an easy vegetarian version), this flavour-packed one pot meal is perfect for weeknight dinners.
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.
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 1
Ingredients
- 100g cherry tomatoes, cut in half
- 40g green olives, pitted and cut in half
- ½ red pepper, chopped into small pieces
- 1 tbsp capers
- 1 tbsp olive oil, plus a little extra for drizzling
- 3 sprigs of fresh thyme or sage
- 60ml white wine
- 100g halloumi or 1 piece of cod
- drizzle of honey
- salt and black pepper
To serve:
- crusty bread
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.
Clear concept-led cookery from a platform which has seen rapid growth in the past six months. For fans of The Roasting Tin (245k TCM) and Good Food Meals for One (35k TCM).
Treat yourself to a classic sweet and rich sticky toffee pudding with this easy one pot one portion version!
The perfect one pot one portion dish for a solo weekend brunch, featuring crispy hash browns topped with cheese and a perfectly cooked egg, with creamy avocado and crispy chilli oil to finish.
Comfort food with a Desi twist, this rich, spiced butter chicken is folded through creamy, cheesy macaroni for a fusion that’s both indulgent and seriously satisfying.
This light meal option is packed with lean proteins, herbs and citrus for freshness.
The first time I put amatriciana on the menu at Tiella I was incredibly nervous.
You might think this is absurd, but I miss my rhubarb plants in Copenhagen.
Self-saucing pudding is exactly what I want when I'm suggesting 'a little something sweet.
I absolutely love a fresh cinnamon roll, so it only felt right to turn it into a cookie.
Years ago, there was a bit of a craze for self-saucing puddings, and every time I make this, I really think I ought to call it a self-saucing salad!
One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!
