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Baked Cod

A whole cod fillet stuffed with bread crumbs, pork, herbs, and butter, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Baked Cod

Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Baked Cod

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Soak the fish in cold, salted water for 30 minutes, then dry it.

  2. Mix bread crumbs, pork, herbs, onion, and seasoning, and bind with the beaten egg to make the stuffing.

  3. Stuff the fish with the mixture and place it in a baking dish.

Bake and serve

  1. Pour the melted butter over the fish.

  2. Season the fish with anchovy sauce, lemon juice, pepper, and a pinch of parsley.

  3. Bake in a 350°F (175°C) oven for 1 hour, basting frequently to prevent over-browning.

  4. If the sauce thickens too much, add a little butter and water.

  5. Transfer the fish to a serving dish.

  6. Strain the gravy over the fish.

  7. Serve with capers or pickles if desired.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Cod
Forms the main body of the dish and cooks into flaky, tender portions.
Bread crumbs
Absorb moisture and bind with the egg to form a soft, cohesive stuffing.
Beaten egg
Binds the stuffing so it holds together while baking.
Melted butter
Adds fat and richness, helping the fish brown and keeping it moist.
Salt pork
Adds fat and savoury flavour to the stuffing as it renders during baking.
Lemon juice
Adds acidity that brightens the flavour of the fish and butter.

The step that matters

Basting during the one-hour bake. Basting keeps the surface moist and the fat distributed, but too much browning can dry or scorch the outside while the centre finishes cooking. Frequent, gentle basting helps balance these.

Swap the onion

How well each one fits the dish's main ingredients (fish, bread, pepper, pork, parsley, marjoram, thyme):

  1. Carrotfits better
  2. Shallotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against fish, bread, pepper, pork, parsley, marjoram, thyme. 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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