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Baked Haddocks

Baked haddocks stuffed with forcemeat, coated in beaten egg and breadcrumbs, baked with butter, 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 Haddocks

Ingredients

Directions

Prepare

  1. Scale and clean the fish without cutting it open much.

Stuff and coat

  1. Stuff the fish with a delicate forcemeat and sew up the slit.

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

Bake and serve

  1. Baste frequently with butter while baking.

  2. Garnish with parsley and lemon before serving.

  3. Serve with brown gravy, melted butter, or anchovy sauce.

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. Butter + breadtop 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

Haddock
Forms the main body of the dish, cooking into flaky, moist flesh.
Egg
Beaten egg brushed on the fish helps the bread crumbs adhere and brown in the oven.
Bread crumbs
Form a crisp, golden crust on the outside of the fish.
Butter
Basting adds fat that keeps the fish moist and promotes browning.

The step that matters

Baste frequently with butter while baking. Fish is lean and dries out quickly in dry oven heat. Regular basting with melted fat keeps the flesh moist and helps the crumb coating brown evenly.

“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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