Garlic Herbed Cod & Chips

Wednesday 25 March 2020

Todd always likes to complain that I have too much food in the house.  I do like to keep the fridge and freezer full and I have a healthy store cupboard.  The last time I went to Canada without him, he made a huge dent in the store cupboard.  He bragged that he didn't have to spend more than £10 a week on groceries. (I seriously doubt that, but you know men!)  In any case I reckon he must have had the strangest meals, made up of whatever tinned food he could get his hands on. I dare not think of it.  I can only tell you that it took me a while to build it back up again, and he broke the can opener when I was away.

I can tell you one thing, however  . . .  in these past couple of weeks he has come to appreciate my store cupboard in a way he never has before.  I confess I am a bit worried that we won't be able to make it last.  We are quite lacking in fruits and vegetables.  I have tried to create an online order for some, but you can't get a delivery space at all, and there is no telling if you will even get what's on your list if you did.  I have heard stories of people only getting a fraction of what they needed.  I have also contacted some home delivery vegetable schemes, but again, have had no response. I am afraid we have what we have and that is that.

For the moment we do have plenty of frozen protein and I have potatoes and onions, garlic.  Canned tomatoes, beans, mushy peas, corn, apples, peaches, pears, mandarins and pineapple, and I also have tinned fish, chicken and ham, as well as corned beef and some spam. 

I am so very grateful for the frozen fish that we have.  We have cod and salmon, haddock and squid rings.  I get all of my fish from Seafresh Quality Foods, which is an online fish monger.  We have always been more than happy with the service and product which we have received from them.

Their Cod Loins are exceptional.  Sustainably sourced from the cold waters of the North Atlantic, they are meaty and sweet and beautifully white in colour.

They also have much more than fish and seafood available in their online shop. You can also buy chicken and duck, beef and lamb and an assortment of oven ready products.  I love, LOVE their fish fingers

All of the restaurants and pubs are shut down in the UK now.  Even McDonalds is closed.  Who would have ever thunk that such a day would come.  We are having to get really inventive at home, but really that's no hardship. We have plenty of time on our hands now . . .

Today I created a quasi-Fish & Chip supper for us, using some of our precious potatoes and some Cod Loins. I have given quantities for four people but you can easily cut it down to feed two.  I did.

You cut the potatoes into fingers and toss them together with some oil and Italian Garlic seasoning.  Spread out on a baking sheet, they go into a hot oven while you prepare your fish.

I had thawed my fish out in the refrigerator over night.  I just patted it dry with some paper towel and popped it onto another baking sheet.  I created an herb, garlic and cheese mixture to spread over it and once the chips were about halfway done I popped them into the oven to cook.

The end result was perfectly cooked, tender and flavourful cod and chips that we both enjoyed immensely.  I opened a small can of mushy peas to enjoy along with them.  Not quite like the chippy, but probably a whole lot healthier!

Garlic Herbed Cod & Chips

Garlic Herbed Cod & Chips

Yield: 4
A quick, easy and delicious main fish dish. All you need on the side is a vegetable.  In the British tradition we like mushy peas.


For the chips:
  • 4 medium to large red potatoes, washed and dried unpeeled
  • 2 TBS oil
  • 1 tsp garlic herb seasoning
For the fish:
  • 4 cod loin fillets
  • 4 TBS real mayonnaise
  • 4 TBS freshly grated Parmesan cheese
  • 1 TBS each dried flat leaf parsley and basil
  • 1 clove garlic, peeled and minced
  • fine sea salt and fresly ground black pepper to taste


How to cook Garlic Herbed Cod & Chips

  1. Preheat the oven to 230*C/450*F/ gas mark 7.  Line two baking sheets with foil and butter the foil.
  2. Cut your potatoes into chips. Just cut them in the size you  and your family enjoy having them. I do mine about 1/2 inch width/depth.  Put the potatoes into a bowl and toss together with the oil and Italian garlic herb seasoning to coat all well.  Pour onto one of the baking sheets and spread out in a single layer.  Bang the baking sheet into the oven.  Roast for 15 minutes.
  3. While the potatoes are roasting, prepare the fish.  Wipe and pat dry with paper toweling.  Season each fillet with some salt and pepper and place onto the other baking sheet.
  4. Stir together the mayonnaise, cheese, herbs and garlic,  Spread a portion of this mixture evenly over the top of each fillet.
  5. Flip the chips and return to the oven
  6. Pop the tray wih the fish into the oven also.  Bake for 12 to 15 minutes, or until the fish and chips are golden brown and the fish flakes easily with the tines of a fork.
  7. Serve hot with your favourite vegetable.

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How are you coping with the restrictions we are having to live with at the moment?  I am a bit worried that what I have will last, but we will see.  In the meantime I think we are very blessed to have what we have.

A few things about Seafresh:
  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.


  1. 25th march is a huge celebration, usually, here in Greece and we traditionally eat salt cod. Yours looks delicious.
    Have you any good hot cross bun recipes?? I must search your site.
    Last Easter visitors brought us some from England. Not going to happen this year. I have made them before but they are never as good as the shop ones

    1. Thanks! I know your celebrations will not be the same this year. I do have a good hot cross bun recipe, borrowed from Nigel Slater. Homemade are never as light and fluffy as the store bought ones, but I do think they are better. Here is the link:

  2. Coping well in New Brunswick - Sobeys has a "Senior Shopping Hour' now so going in to Moncton about once a week for groceries and shop is fully stocked (except for baking supplies) and there are only a few shopping in the senior hour. Because I live in the country I generally have a well-stocked larder like you (in case of snow storms) so it hasn't been a real hardship. The Nova Scotia border is closed right now - if anyone goes in they have to self-isolate for 14 days. NB is about to close the border to Quebec. Only 18 cases in NB - all travel related - so far. Keep safe -

    1. That's great Linda! There is a Senior Shopping Hour here as well. I think we may have to use it one day. I am afraid to go out, but must needs be. I think Nova Scotia is doing very well in keeping the contagion down. NB needs to be vigilant and close their borders also. My son is in Fredericton. I have a son on the Island and my other three all live in Nova Scotia. You stay safe also! xoxo

  3. Much healthier than a chippy! Like you I have a good store cupboard and a fairly well stocked freezer. We all might have to be a bit more inventive with our cooking. Anyone looking for a good hot cross bun recipe should check out John Kirkwoods site on You Tube. He has lots of good recipes clearly explained (his cheese scones are to die for). Stay safe Marie.

    1. I will check out John Kirkwoods site. You have intrigued me with the cheese scones! Thanks Eleanor. You stay safe also! xoxo

  4. I made this tonight and it's delicious! I paired it with parmesan risotto which went nicely with parmesan crust on the cod.

    1. I am so pleased it was enjoyed! Your risoto sounds nice! xoxo


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