Baked herby cumin rice with zhoug cod recipe

Blitz the garlic, fresh coriander, jalapeños and their brine, ½ tsp salt, the ground cumin and olive oil in a blender until smooth. Put the cod in a bowl, pour over the zhoug marinade and turn the fish to coat. (If chilling or freezing for later, do this in a freezerproof bag or container, then seal.) Both containers will keep chilled for up to three days, or frozen for up to three months. Defrost in the fridge overnight before continuing.