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Fried Fillets of Haddock

Fried fillets of haddock seasoned with salt, pepper, and lemon, baked and served with anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fried Fillets of Haddock

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 the fish

  1. Wash and clean the haddock.

  2. Fillet the haddock.

Bake

  1. Butter a baking dish.

  2. Lay the fillets side by side.

  3. Melt the butter and pour it over the fillets.

  4. Season with coarse sea salt and coralline pepper.

  5. Bake in a moderate oven at 350°F (175°C) until cooked through.

Drain and serve

  1. Drain on a wire sieve or kitchen paper.

  2. Arrange on a dish with fish-paper underneath and garnish with parsley.

  3. Serve with anchovy sauce.

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.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Haddock
Forms the main body of the dish; its flaky flesh becomes tender and opaque as it cooks.
Butter
Adds richness and moisture, helping the fish stay juicy in the oven.

The step that matters

Bake until cooked through. Fish turns from translucent to opaque and flakes easily when its proteins set. Overbaking squeezes out moisture and leaves it dry, so check for flaking at the stated time.

“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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