Skip to main content
Main

Broiled Fish

A whole fish is broiled until browned and flakes separate, seasoned with salt and pepper.

From an old cookbook · modernised transcription
Jump to recipe ↓
Broiled Fish

Why it works: Fish and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,948 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Fish

Ingredients

Directions

Prepare

  1. Grease the bars of the broiler well.

  2. Place the fish inside down to the fire first.

  3. Run a knife along the backbone to remove it easily.

  4. Loosen and take out the long bones with a knife after removing the backbone.

Broil

  1. Broil until browned and the flakes separate, being careful not to burn.

  2. Turn the skin side to the fire just long enough to brown.

  3. Season with salt and pepper before or after cooking.

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 + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fish
Its flesh cooks through and flakes apart when done, while the skin browns over direct heat.
Oil
Coats the broiler bars so the delicate fish flesh does not stick and tear when turned.

The step that matters

Broil until browned and the flakes separate, being careful not to burn.. Fish proteins set and turn opaque as they heat, and flakes separate when the flesh is cooked through. Under intense broiler heat the surface can scorch before the centre is done, so the fish must be watched closely and moved away from the flame as needed.

“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.

More broiled fish recipes

You might also like