Why it works: Fish and pork work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 668 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Fish
Ingredients
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
Preheat the oven to 350°F (175°C).
Season the fish with coarse sea salt.
Lay thin slices of pork over the fish to baste it.
Place the fish on a platter suitable for serving.
Bake and serve
Bake in the preheated oven for one hour, or until cooked through.
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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Fish + porktop 12% of all pairsSmell alikemoderateCooked together668 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whole fish
- Forms the main body of the dish, cooking through to become flaky and tender.
- Thin slices of pork
- Drape over the fish, where their fat renders and bastes the flesh as it bakes.
The step that matters
Bake until cooked through. Fish cooks quickly and dries out past doneness, so checking that it is cooked through rather than relying only on the set time keeps it moist and flaky.
“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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