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Baked Cod or Haddock

A baked fish dish with bread crumb and roe stuffing, topped with butter and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Baked Cod or Haddock

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. Remove the skin from the middle part of the fish.

  2. In a bowl, mix bread crumbs, parboiled roe, pepper, salt, butter, egg, and lemon peel if desired.

  3. Stuff the fish with the dressing and sew it up.

Bake and serve

  1. Place the fish in a pan and grease it with lard.

  2. Dot the top with bits of butter.

  3. Bake in a moderate oven at 350°F (175°C) until cooked through.

  4. Serve with your choice of sauce.

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. Haddock + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Roe + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together142 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Haddock + roetop 10% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Bread crumbs
Absorb the butter and egg to form a moist, binding stuffing inside the fish.
Egg
Binds the stuffing together so it holds its shape during baking.
Butter
Adds richness and moisture to the stuffing and browns on the fish's top.
Parboiled roe
Adds richness and a savory flavor to the stuffing.

The step that matters

Bake until cooked through. Fish cooks quickly and turns dry and tough if overbaked, while underbaking leaves it unsafe to eat. The thickest part of the fish and the stuffing at its center need to reach doneness, so check the fish is opaque and flakes easily before serving.

“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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