Name: Fish Larded and Baked
Ingredients: fish; mushrooms; turned vegetables; parsley; sauce

Why it works: Mushroom and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 6,132 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fish Larded and Baked

Ingredients

Directions

Lard the fish as described in another section.
Bake the larded fish until cooked through.
Garnish with mushrooms, turned vegetables, and parsley.
Cut the fish across the lower edge and down the back to serve.
Serve with a bowl of sauce on the side.

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.

Mushroom + parsleytop 11% of all pairs

Smell alikemoderate

Cooked together6,132 recipes

Shared aroma: 2,4-decadienal (seaweed).
Fish + mushroomtop 12% of all pairs

Smell alikemoderate

Cooked together444 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Fish + parsleytop 18% of all pairs

Smell alikelow

Cooked together2,341 recipes

Shared aroma: 2,4-decadienal (seaweed).
Mushroom + saucetop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Fish + saucetop 20% of all pairs

Smell alikelow

Cooked together1,487 recipes

Shared aroma: ethanol (alcoholic, ethereal).