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Stuffed Bass

A whole striped bass stuffed with onion, garlic, parsley, breadcrumbs, butter, olive oil, and white wine, baked until firm.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Stuffed Bass

Oven200 °C (400 °F, Gas Mark 6)
Timeabout 40 minutes

Ingredients

Directions

Prepare

  1. Preheat the oven to 200 °C (400 °F, Gas Mark 6) and butter a shallow oven-proof dish large enough to hold the whole fish.

  2. Season the inside of the fish with salt and pepper. Set aside.

  3. In a mixing bowl, combine onion, garlic, parsley, breadcrumbs, salt, and pepper, and moisten with a little milk.

  4. Stuff the cavity of the fish with the breadcrumb mixture and secure with toothpicks.

Bake and serve

  1. Place the fish in the prepared dish, dot with butter, pour olive oil over, then pour white wine over. Bake for about 40 minutes, or until the fish feels firm when pressed with a finger.

  2. Serve immediately, spooning the juices from the dish over the top.

Nutrition, whole recipe (rough)

905Calories
23 gProtein
34 gFat
120 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Striped Bassnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Striped bass
Forms the main body of the dish, cooking gently in its own juices and the wine.
Fresh breadcrumbs
Absorb moisture and milk, giving the stuffing a soft, cohesive texture.
Dry white wine
Adds acidity and moisture, creating liquid in the dish that flavours the fish as it bakes.
Butter
Adds richness and flavour and helps the surface brown lightly.
Olive oil
Adds fat that carries flavour and keeps the fish from drying out.
Onion
Adds savoury sweetness and aroma to the stuffing as it cooks.

The step that matters

Checking doneness by firmness. Fish cooks quickly and turns dry and tough once overcooked, so checking that it feels firm when pressed, rather than baking by time alone, helps keep it moist.

Swap the clove

How well each one fits the dish's main ingredients (striped bass, pepper, onion, garlic, parsley, milk, butter):

  1. Thymefits better
  2. Capersfits better
  3. Fennelfits better
  4. Clovethe original

Fit is the average pairing score against striped bass, pepper, onion, garlic, parsley, milk, butter. 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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