Why it works: Lemon and parsley 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 ↓
Baked Halibut Ok Salmon
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Soak the fish in cold water with a little coarse sea salt for 1 hour before cooking.
Preheat the oven to 400°F (200°C) and place a gridiron over a dripping pan with a little hot water.
Bake and make the sauce
Bake the fish for about 30 minutes if small, or 1 hour if large.
Butter the top of the fish just before it is done and brown it nicely.
For the sauce, combine the dripping pan gravy with catsup, pungent sauce, and lemon juice.
Thicken the sauce with brown flour mixed with a little cold water.
Garnish the dish with parsley sprigs and currant jelly.
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.
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Lemon + parsleytop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Fish + buttertop 12% of all pairsSmell alikemoderateCooked together4,488 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + parsleytop 12% of all pairsSmell alikemoderateCooked together16,675 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fish
- Forms the main body of the dish, cooking through in the oven to a flaky texture.
- Butter
- Adds fat and richness, and browns the surface of the fish when added near the end.
- Brown flour
- Thickens the pan gravy into a smooth sauce as it heats with the liquid.
- Lemon juice
- Adds acidity that brightens the sauce and balances its richness.
- Catsup
- Contributes sweetness and tomato flavour to the sauce.
The step that matters
Butter the fish just before it is done. Butter added too early can burn or separate before the fish finishes cooking, while adding it near the end lets the surface brown nicely without overcooking the flesh.
Swap the currant
How well each one fits the dish's main ingredients (fish, butter, sauce, lemon, flour, parsley):
- Limefits better
- Coconutfits better
- Avocadofits better
- Currantthe original
Fit is the average pairing score against fish, butter, sauce, lemon, flour, parsley. 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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