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Broiled Fish

Broiled fish is a whole fish cooked in a double broiler, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Fish

Why it works: Fish and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,948 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Fish

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Grease a double broiler with a piece of suet.

  2. Lay the fish flat with the flesh side exposed and the skin side down.

Broil and serve

  1. Broil carefully, as the skin burns quickly.

  2. Cook for about 25 to 30 minutes.

  3. When cooked, sprinkle with salt and pepper, and serve very 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.

Photo for illustrative purposes only · Contact us to use it

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 + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Whole fish
Forms the main body of the dish, cooking through by direct heat from the broiler.
Suet
Greases the broiler so the fish does not stick, and adds a little fat to the cooking surface.

The step that matters

Broil carefully, with the skin side down. Skin burns quickly under direct broiler heat, while the thick flesh needs time to cook through. Watching closely and keeping the skin away from the hottest part prevents charring before the fish is done.

“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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