Cod marinated in pepper salsa

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the first four ingredients in a food processor with one garlic clove, half the lime zest, a tablespoon of lime juice, half the ground coriander and cumin, and a teaspoon of salt. Blitz to a coarse salsa

Step 2

Put the cod in a large bowl and season with a quarter-teaspoon of salt. Pour over half the salsa, and toss with your hands to coat the fish. Put the rest of the salsa in a bowl, to serve. Leave the cod to marinate while you cook the rice.

Step 3

Heat the oven to 230C. On a high flame, heat two tablespoons of oil in a large, high-sided ovenproof saute pan for which you have a lid. Add the remaining two garlic cloves, the remaining ground coriander and cumin, the onion and a half-teaspoon of salt, and fry for six to eight minutes, stirring now and then, until dark golden brown. Stir in the rice, stock, 80ml water, the remaining two teaspoons of lime zest and a tablespoon of lime juice. Cover the pan and bake for 25-30 minutes, until the rice is cooked. Don’t worry if it goes crisp at the bottom – this just adds to the texture and flavour.

Step 4

About halfway through cooking the rice, coat the cod pieces with the remaining two tablespoons of oil and arrange on an oven tray lined with greaseproof paper. Bake for 10 minutes, until cooked through and beginning to crisp, then arrange the cod (and any juices on the tray) on top of the rice. Drizzle with the remaining lime juice, scatter over the coriander and serve with the remaining salsa on the side.