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Baked White Fish

A whole white fish stuffed with a bread and onion mixture, baked and served with a mustard vinaigrette.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked White Fish

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 the filling

  1. Cut off the fish head if preferred and remove the backbone, leaving two inches near the tail.

  2. In a skillet, fry the chopped onion in 1 ounce of butter until soft.

  3. Mix the fried onion with the soaked bread, remaining butter, salt, pepper, and parsley or sage. Heat the mixture through.

  4. Remove from heat and stir in the beaten egg yolks.

Stuff and bake

  1. Stuff the fish with the mixture. Sew the fish with twine. Wrap the fish with white tape.

  2. Rub the fish with butter.

  3. Place the fish in a baking pan with a little hot water at the bottom. Shape the fish into an S.

  4. Bake the fish at 350°F (175°C) until cooked through.

Make the sauce

  1. Mash the hard-boiled egg yolks with salad oil, mustard, pepper, and vinegar to taste.

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

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

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  4. Parsley + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

White fish
Provides the main body of the dish, which is baked whole around the stuffing.
Stale bread
Soaked and squeezed, it absorbs moisture and forms a soft, binding stuffing.
Egg yolks
Beaten into the stuffing, they help bind and set it as it heats.
Butter
Adds fat and richness to the onion, stuffing, and fish skin, aiding browning.
Onion
Fried until soft, it adds sweetness and savory flavor to the stuffing.

The step that matters

Stuffing the fish and heating the mixture. Heating the bread mixture before adding the beaten egg yolks keeps the yolks from scrambling unevenly. Stuffing a well-bound filling also helps it hold its shape during baking.

Swap the mustard

How well each one fits the dish's main ingredients (fish, butter, onion, bread, pepper, parsley, egg):

  1. Potatofits better
  2. Chivefits better
  3. Leekfits better
  4. Mustardthe original

Fit is the average pairing score against fish, butter, onion, bread, pepper, parsley, egg. 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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