A nice piece of cod: Cod with Thyme Oil


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

You may also like...

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 Up here in Ireland the poor Cod has been overfished almost to the point of extinction, and has been replaced by none other than New Zealand Hoki.I love a good bit of cod but both the high prices and the guilt trip make it not as enjoyable as it used to be.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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.