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Baked Fish in Vinegar

A simple baked fish dish flavored with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Fish and vinegar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,036 recipes. Both carry acetoin, which smells butter, cream. The science ↓

Baked Fish in Vinegar

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. Place the fish in a baking dish.

  3. Pour vinegar over the fish.

Bake and serve

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

  2. Serve hot.

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. Fish + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together1,036 recipes

    Shared aroma: acetoin (butter, cream).

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

What each ingredient does

Fish
Is the main protein that cooks through in the oven and becomes flaky.
Vinegar
Adds acidity that flavours the fish as it bakes in the dish.

“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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