Blitz the garlic, contemporary coriander, jalapeños and their brine, ½ tsp salt, the bottom cumin and olive oil in a blender till clean. Put the cod in a bowl, pour over the zhoug marinade and switch the fish to coat. (If chilling or freezing for later, do that in a freezerproof bag or container, then seal.) Each containers will hold chilled for as much as three days, or frozen for as much as three months. Defrost within the fridge in a single day earlier than persevering with.
