A nice piece of cod: Cod with Thyme Oil

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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3 Responses

  1. kitchen slacker says:

    Just curious if Cod is not an endangered species down there in New Zealand? Up here in Ireland the poor Cod has been overfished almost to the point of extinction, and has been replaced by none other than New Zealand Hoki.I love a good bit of cod but both the high prices and the guilt trip make it not as enjoyable as it used to be.

  2. Caroline says:

    Not to add to the guilt trip, but the boyfriend is just telling me that there’s a question of how sustainable Hoki actually is. Having said that, it’s easier for New Zealand to enforce fishing quotas than Ireland. The cod that I used in this recipe was from sustainable sources in Akaroa, near Christchurch, but it’s easily to substitute it in this recipe with halibut, sole, haddock, whiting or hake. It all depends on what your local fishmonger has in stock.

  3. J says:

    Saffron strands and paprika can make a really good spice rub for cod, excellent recipe though, many thanks.

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