Skip to main content
Main

Haddock, Baked

Baked haddock stuffed with veal forcemeat, baked with butter, optionally brushed with egg and breadcrumbs, served with parsley, lemon, melted butter, and anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Haddock, Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Fill the cleaned haddock with veal forcemeat and sew the opening with strong thread.

  2. Place the haddock in a pie dish and add butter pieces around it.

  3. Optionally, brush the fish with beaten egg and sprinkle with bread crumbs before baking.

Bake and serve

  1. Baste frequently and bake in a 350°F (175°C) oven for about 30 minutes.

  2. Serve on a hot dish garnished with parsley and sliced lemon.

  3. Serve melted butter and anchovy sauce in a tureen.

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. Haddock + anchovytop 6% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Haddock
The main fish; it is the body that the forcemeat and butter surround while baking.
Veal forcemeat
Fills the fish and adds a moist, savoury stuffing that cooks along with the fish.
Butter
Adds fat and moisture around the fish, helping it stay tender and browning as it bakes.
Egg
Brushed on the fish as an optional glaze to help the bread crumbs adhere and brown.

The step that matters

Baste frequently while baking. Fish is lean and dries out quickly in dry oven heat. Regular basting with the melted butter in the dish keeps the surface moist and helps the flesh stay tender.

“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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes