Scrub the potatoes and slice them into wedges. Place them on a baking tray lined with baking paper. Squeeze the garlic into 2 tablespoons of olive oil. Mix then drizzle the oil over the potatoes. Season with salt. Bake the potato wedges in the middle of the oven for about 30 minutes until golden brown and cooked.
Slice the pepino and remove the skin. Slice the flesh into 1 cm chunks.
If necessary, remove the skin of the cooked beetroot and slice the flesh into 5 cm cubes. Heat the beetroot with the sugar and vinegar in a saucepan on a low heat. Season with salt and pepper.
Pat the cod fillets dry with kitchen paper and season with salt and pepper. Heat 2 tablespoons of olive oil in a frying pan. Fry the cod for 3 minutes. Remove from the pan and add to the potatoes in the oven. Bake for a further 5 minutes.
In the meanwhile, heat the rest of the olive oil in the frying pan. Fry the pepino on a medium heat in about 6 minutes until they are pale brown and shiny. Finely chop the chives and add to the pan. Season with salt and pepper.
Divide the cod, potato wedges and beetroot over the plates. Spoon the pepino over the cod.
