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Baked Haddock

Baked haddock stuffed with parsley, thyme, marjoram, and breadcrumbs, coated in egg and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and marjoram 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 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 in cold water, then dry it with a cloth.

  2. Prepare 4 tablespoons of bread crumbs.

  3. Wash the parsley, remove the stalks, and dry it with a cloth.

  4. Chop the parsley finely.

  5. Mince the thyme and marjoram.

  6. Mix the parsley, thyme, marjoram, 1 tablespoon of bread crumbs, a little pepper, salt, and ½ oz of butter or dripping.

  7. Stuff the mixture into the belly of the fish and sew it up.

  8. Beat the egg in a plate.

  9. Brush the haddock with the beaten egg.

  10. Roll the haddock in bread crumbs to coat.

Bake and serve

  1. Grease a dish with butter or dripping.

  2. Place the fish in the dish with a few small pieces of dripping.

  3. Bake in the oven at 350°F (175°C) for 30 to 40 minutes.

  4. Baste the fish frequently.

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. Thyme + marjoramtop 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Marjoram + peppertop 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

Haddock
Forms the main body of the dish; its flaky flesh cooks through during baking.
Egg
Binds the crumb coating so it adheres to the fish and browns in the oven.
Bread crumbs
Form a crisp coating that helps the outside brown and protects the fish from drying.
Suet
Adds fat that keeps the fish moist and carries flavour through the stuffing.
Dripping
Adds fat for moisture and browning during baking and basting.

The step that matters

Baste the fish frequently. Fish is lean and dries out quickly in the oven. Spooning the melted fat over the surface keeps it moist and helps the coating brown evenly.

“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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