Roasted Cod Loin and Halloumi with Minted Pea Purée and Baby Sweet Peppers

It's 43°C here in Jaén today, and the morning has already had its fair share of jobs. Paco came round to fit an extractor fan to help the 12V compressor fridge in Florie cope with the heat, so I've spent the morning clearing up and cleaning the van afterwards. By the time I sat down with my second litre of water of the day, I was already thinking about dinner. To make things more interesting, today is also delivery day for a batch of Icelandic cod from Bacalalo – out for delivery sometime between 08.00 and 22.00, which isn't the most useful window in this heat. Cold chain or not, I'll be glad to get it straight into the fridge the moment it lands. With a day like this, the last thing I want is more heat inside Casa Adora, so tonight's dinner is being cooked entirely in the outside kitchen.

The plan had been cod with carrots and green beans. Then I spotted the last of a pack of Lidl halloumi and two baby sweet peppers that needed using before they turned, and the plan changed on the spot. One tray, four ingredients, fifteen minutes – sometimes the best dinners are the ones you didn't actually plan; the plan changed on the spot, and cod loin and halloumi ended up sharing the tray instead.

Ingredients

Serves 1 hungry chef

• 220g cod loin
• 225g halloumi, sliced into two slabs
• 2 baby sweet peppers
• Olive oil, for brushing
• Black pepper, freshly ground (no need for salt – the halloumi brings plenty)

For the minted pea purée

• 100g frozen peas, lightly cooked
• A handful of fresh mint
• A scoop of butter
• A drizzle of aceite verde
• A splash of apple cider vinegar
• 1 garlic clove
• White pepper
• A pinch of sea salt

The aceite verde is courtesy of Montetucci, the olive oil mill in my village.

Roasting the Cod Loin and Halloumi

This cod loin and halloumi bake couldn't be simpler.

1. Preheat the outside oven to 200°C.
2. Place the cod loin, halloumi slabs and baby peppers on a baking tray. Brush everything with olive oil and season with black pepper.
3. Roast for 15 minutes, until the cod is opaque and flaking and the halloumi and peppers are starting to char at the edges.
4. While everything roasts, lightly cook the peas, then blend with the mint, butter, aceite verde, cider vinegar, garlic clove, white pepper and a pinch of sea salt until smooth.
5. Spoon the pea purée onto the plate, and arrange the cod, halloumi and peppers on top.

This cod loin and halloumi bake has become one of the simplest suppers of the summer – no plan required.

If you fancy cod loin with a spicier, citrus edge instead, my Pan-Fried Cod Loin with Buttery Mash and Lemon Habanero Glaze takes a different route.

Find more recipes in my Fish Hub. For more like this purée, see my Sauces, Salsas & Dressings collection.

Wonky photos, proper food, genuine adventures — The Flexible Chef