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Baked Haddock

A whole haddock stuffed with forcemeat, coated in beaten egg and breadcrumbs, baked with butter and garnished with parsley and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Haddock

Ingredients

Directions

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

Prepare

  1. Stuff the cleaned haddock with forcemeat and sew up the slit.

  2. Brush the fish with beaten egg and sprinkle with bread crumbs.

Bake and serve

  1. Bake in a moderate oven (350°F / 175°C) for about 45 minutes for a large haddock or 15 minutes for a moderate size.

  2. Baste frequently with melted butter while baking.

  3. Garnish with parsley and lemon before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg
Binds the bread crumb coating so it adheres to the fish and browns in the oven.
Bread crumbs
Form a crisp, golden crust on the outside of the fish as it bakes.
Butter
Adds fat and moisture, helping the fish stay juicy and the crust brown.

The step that matters

Baking time for the size of the fish. Cooking time depends on the haddock's size. Too long dries out the flesh, while too short leaves it undercooked near the thick stuffed center. Check that the fish flakes easily at the thickest point before serving.

“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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