1. Rinse rice in a strainer under cold water and drain. 

2. Add rice, water and cumin to a medium-sized saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and add corn. Cover and let stand for 5 minutes.

3. While rice is cooking, heat oil in a large non-stick skillet over medium-high heat. Add fish and generously season with pepper. Cook for 5 minutes. 

4. Turn cod over, add salsa and continue cooking for 5 minutes or until fish flakes away easily with a fork. 

5. Divide rice and fish into 4 bowls and serve. If desired, garnish with coriander before serving. 

Keeps in the refrigerator for 3 days or 6 months in the freezer.

Crédit photo : Maude Chauvin