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Baked Halibut Steaks

Baked halibut steaks seasoned with butter, lemon juice, and browned crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Baked Halibut Steaks

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. Place the halibut on a baking dish.

Season and bake

  1. Dot the fish with butter and season to taste.

  2. Add a few drops of lemon juice on top.

  3. Sprinkle browned crumbs over the fish.

  4. Bake for about 20-25 minutes or 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. Butter + lemontop 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

Halibut
Forms the main body of the dish and cooks through to a flaky texture.
Butter
Adds richness and moisture, helping the fish stay tender as it bakes.
Browned crumbs
Add a golden, toasty crust on the surface of the fish.
Lemon juice
Adds a bright acidity that lifts the mild flavour of the fish.

The step that matters

Bake until cooked through. Halibut dries out quickly once it passes the point of doneness. Checking that the flesh flakes easily, rather than relying only on the timing, helps keep it moist and tender.

“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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