Why it works: Dill and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry p-mentha-1,3,8-triene, which smells camphor, herbal. The science ↓
Herb-steamed Chilean Sea Bass
Ingredients
Directions
Prepare the fish
Cut the sea bass in half horizontally.
Season the inside with salt and pepper and fill the center with the chopped herbs.
Reassemble the sea bass and season the outside with salt and pepper to taste.
Wrap in plastic wrap.
Steam
Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
Assemble and serve
To assemble: Remove the plastic wrap.
Use a very sharp knife to cut the fish into eight 2-inch wedges.
Choose a flat, colorful plate to set off the dramatic form of the fish.
Stand one wedge on its end and show the herb filling of the other.
Garnish with fresh herbs.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Dill + parsleytop 1% of all pairsSmell alikestrongCooked together669 recipes
Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).
-
Tarragon + parsleytop 1% of all pairsSmell alikestrongCooked together1,563 recipes
Shared aroma: estragole (anise, licorice).
-
Tarragon + dilltop 1% of all pairsSmell alikestrongCooked together111 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
-
Pepper + parsleytop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Pepper + dilltop 4% of all pairsSmell alikestrongCooked together1,630 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chilean sea bass fillet
- Forms the main body of the dish, cooking gently to a moist, flaky texture.
- Chopped tarragon, dill and flat-leaf parsley
- Fresh herbs in the center add aroma and a bright, herbal flavor to the fish.
The step that matters
Steam until barely opaque. Fish protein sets quickly and turns dry and firm if overcooked. Pulling it when it is just opaque keeps the flesh moist and tender.
Swap the tarragon
How well each one fits the dish's main ingredients (pepper, dill, parsley):
- Thymefits about as well
- Marjoramfits about as well
- Fennelfits about as well
- Tarragonthe original
Fit is the average pairing score against pepper, dill, parsley. 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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