Name: Baked Fish
Ingredients: fish; strips of fat meat

Why it works: Fish and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 479 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Baked Fish

Ingredients

fish
strips of fat meat

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fish as you would for baked chicken.
Place strips of fat meat over the fish.
Bake in the oven at 350°F (175°C) until cooked through, similar to baking chicken.

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.

Fish + meattop 12% of all pairs

Smell alikemoderate

Cooked together479 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).

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 and is cooked through by baking.
Strips of fat meat: Lies over the fish, adding fat that bastes it and adds savory flavor as it cooks.

“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.