Baked herby cumin rice with zhoug cod
Serves 4
Easy
Prep:
Cook:
Freeze parts of this recipe ahead to save time during a busy week. Gently spiced rice and chickpeas are topped with chunky cod marinated in a Middle Eastern-style marinade
Skip to ingredients
Units:
- 220g basmati ricerinsed
- 400g can chickpeasdrained
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 4 spring onionsthinly sliced
- 1 fish stock pot
- 2 garlic cloves
- 30g coriander
- 15g jarred jalapeñosplus 1 tbsp of the brine
- 1 tsp ground cumin
- 6 tbsp olive oil
- 4 skinless cod fillets
To serve
- lime wedges
Nutrition: Per serving
- kcal540
- fat21g
- saturates3g
- carbs51g
- sugars1g
- fibre5g
- protein35g
- salt2.22g
Method
step 1
Combine the rice, chickpeas, cumin seeds, ground coriander, spring onions and stock pot (the stockpot will fully dissolve when you add water in step 3). If chilling or freezing for later, leave to cool first, then tip into a freezerproof bag or container and seal.
step 2
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.
step 3
Heat the oven to 200C/180C fan/gas 6. Tip the rice mixture into a flameproof casserole dish that has a lid. Pour over 550ml boiling water from the kettle, mix well and bring to the boil over a medium heat. Put the cod fillets on top and spoon over any excess zhoug. Cover with the lid, transfer to the oven and cook for 20-25 mins. Carefully remove the cooked cod to a board and set aside. Fluff the rice using a fork, then lay the cod on top. Serve with the lime wedges for squeezing over.
