Cut the potatoes (peeled) into small bite-sized cubes, than add them into a stock pot, all in a flat layer, fill with water just enough to cover the potatoes, season generously with salt and heat with a high heat

In the meantime, add the mayonnaise into a large bowl, finely grate in the garlic, add in the lemon juice, 1 tbsp (15 ml) olive oil, and season with salt & pepper, whisk together

After 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), drain the potatoes into a colander and rinse them under cold water, then shake off any of the excess water and transfer the potatoes into the bowl with the garlic mayonnaise, gently mix together until well mixed

Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides

Add the cod fillets into the hot fry pan, fry for 4 minutes per side or until the fish is just cooked through

Transfer the garlic potatoes into serving dishes, top each one off with a cod fillet, then add a couple strips of roasted red bell pepper over each pice of fish, and sprinkle with chopped chives, serve at once, enjoy!