Marination is a way to process food by immersing it in a seasoned, acidic or enzymatic, liquid before cooking. Usually marinades also include oils and different kinds of herbs and spices to further flavor the food items. It should be done in the fridge to inhibit bacteria growth, and the container for the marinade should be made of glass or plastic. Metallic containers might contain lead that reacts with the acid in the marinade, and therefore they should be avoided. This particular marinade is fresh and light, and the secret ingredient here is the ground coriander giving a light accent without being overly dominant. Together with the rice, flavorful tomato salad and the refreshingly strong rocket you will have an unforgettable meal.
4 tbsp olive oil
juice of 1 lemon
3-4 garlic cloves, minced
1 bay leaf, crushed
1 tsp freshly ground coriander
salt and freshly ground black pepper to taste
ca. 600 gr/ 11/3 pound cod fillets
rice, e.g. Basmati
3-5 tomatoes, cut in four
4 wedges of lime
fresh flat leaf parsley
Marinade: Place the oil, lemon juice, minced garlic, the crushed bay leaf, and coriander together with salt and pepper in a shallow dish. Whisk together with a fork. Immerse the fillets in the marinade. Set the fish aside and let it marinate for 2 hours. Turn the fillets occasionally.
Cod: Heat some of the marinade in a pan and fry the fillets under a moderately low heat on both sides for a few minutes. Meanwhile, cook the rice in pot filled with salted boiling water. Lift the pieces of fish from the pan and arrange them on the rocket salad on serving plates. Garnish with lime wedges and chopped fresh parsley. Serve immediately with rice and tomato salad.