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Baked Fish

A simple baked fish served with boiled potatoes, cooked vegetables, and rice pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Baked Fish

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the fish by cleaning and seasoning it.

Cook

  1. Bake the fish in the oven until cooked through.

  2. Boil or steam the potatoes until tender.

  3. Cook the vegetables until soft.

Serve

  1. Serve the baked fish with potatoes, vegetables, and rice pudding on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Fish + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together270 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Fish + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together134 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baked fish
Main protein; baking cooks it through to a firm, flaky texture.
Potatoes
Starchy base; boiling or steaming softens them until tender.
Vegetables
Cooking softens their fibres, giving them a tender texture.

The step that matters

Bake the fish until cooked through. Fish cooks quickly and its flesh turns opaque and flakes easily when done. Underbaking leaves it unsafe and raw-textured, while overbaking dries out its moist protein and makes it tough.

Swap the potato

How well each one fits the dish's main ingredients (fish, bread, rice):

  1. Tomatofits better
  2. Asparagusfits about as well
  3. Potatothe original
  4. Cucumberfits about as well

Fit is the average pairing score against fish, bread, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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