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.
are exceptional. Sustainably sourced from the cold waters of the North
Atlantic, they are meaty and sweet and beautifully white in colour.
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
Author: Marie Rayner
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
- Preheat the oven to 230*C/450*F/ gas mark 7. Line two baking sheets with foil and butter the foil.
- 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.
- 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.
- Stir together the mayonnaise, cheese, herbs and garlic, Spread a portion of this mixture evenly over the top of each fillet.
- Flip the chips and return to the oven
- 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.
- Serve hot with your favourite vegetable.
Did you make this recipe?
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.