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Baked Stuffed Haddock

A baked haddock stuffed with breadcrumbs, onion, parsley, and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon 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 ↓

Baked Stuffed 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Clean the haddock and remove the gills.

  3. In a pan, melt the butter and sauté the onion until soft.

  4. Mix the breadcrumbs, sautéed onion, parsley, salt, and pepper in a bowl.

Stuff and bake

  1. Stuff the mixture into the haddock.

  2. Place the stuffed haddock in a baking dish and top with lemon slices.

  3. Bake for 30-40 minutes until the fish is cooked through.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 and becomes flaky and tender as it cooks through.
Breadcrumbs
Absorb moisture and butter from the filling, giving the stuffing a soft, cohesive texture.
Butter
Adds fat and richness, helping the onion soften and carrying flavour through the stuffing.
Onion
Adds savoury sweetness and aroma when softened in butter before stuffing.

The step that matters

Bake until the fish is cooked through. Fish cooks quickly and turns dry once overcooked, while undercooked fish is unsafe. The stuffing sits in the cavity and can insulate the centre, so check the thickest part of the fish rather than relying on the time alone.

Swap the onion

How well each one fits the dish's main ingredients (haddock, butter, parsley, pepper, lemon):

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

Fit is the average pairing score against haddock, butter, parsley, pepper, lemon. 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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