Pancetta herb crusted Cod & Chips

Written by Sophie

I love fish and I love chips, and despite not actually being able to have battered fish due to gluten-intolerance I’ve never actually like it that much. We had this on holiday and it was a real hit with the whole family!


  • 4 x cod fillets
  • 100g pancetta (ideally cubed)
  • zest & juice of 1 lemon
  • 100g parmesan
  • bunch of parsley, finely chopped
  • 1kg white potatoes (I used maris pipers)
  • 3 tbsp olive oil
  • salt & pepper

Peas & Ketchup to serve!


Chips – start with these as they take longer:

1. Heat the oven to 180C. Cut the potatoes into thick chip/wedge shapes – you can peel the skin first if you prefer but I quite like it left on.

2. Put into a pan and cover with boiling water for up to 5 minutes. Then drain and place in a roasting tin with the olive oil, salt & pepper (make sure all the chips are really well coated).

3. Bake for 30-40 minutes, mixing half way through to ensure they’re crispy on both sides.

Cod – you can start prepping once the chips have gone in

4. Cook the pancetta in a small frying pan until crispy (no need for oil as the fat from the pancetta is enough).

5. Let it cool a bit and then mix with the parmesan, parsley, juice & zest of the lemon, salt & pepper and use a blender to really well combine the mixture.

6. Once it’s well combined and sticks together quite well, spread over the cod fillets evenly (using your hands).

7. Put in the oven at the same temperature as the chips for 8-10 minutes once they are looking nearly done.

8. Whilst these are cooking put your peas on (as they only take a couple of minutes)

9. Serve straight away and make sure you have salt, vinegar for the chips and ketchup of course! We have been loving the Rubies in the Rubble ketchup – the chipotle is our favourite.