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Broiled Fish

Broiled fish is a whole white fish cooked over a broiler with butter and coarse sea salt, served garnished.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Fish

Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Broiled Fish

Ingredients

Directions

Prepare

  1. Clean the fish with a cloth dampened in saltwater.

  2. Spread a little butter over the fish.

  3. Grease the broiler.

Broil and serve

  1. Broil the fish flesh side down first.

  2. Cook until the fish flakes easily from the bone.

  3. Carefully transfer to a heated platter, season, and garnish.

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.

Photo for illustrative purposes only · Contact us to use it

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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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 protein that cooks through and flakes when done.
Butter
Adds moisture and fat so the surface stays from drying and browns lightly under heat.

The step that matters

Cook until the fish flakes easily from the bone. Fish cooks quickly under a broiler, and its proteins turn opaque and firm as they set. Pulling it too early leaves the flesh translucent near the bone, while overcooking dries it out and makes it tough.

“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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