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Another Wat to Bake Haddocks

A baked haddock dish topped with seasoned breadcrumbs and butter, cooked in a dish with gravy or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Another Wat to Bake Haddocks

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

  1. Clean, skin, and remove the heads from the haddocks.

  2. Season the bread crumbs with pepper, salt, and parsley.

Assemble

  1. Strew some seasoned bread crumbs over the bottom of a dish.

  2. Place the fish in the dish and cover with more seasoned bread crumbs.

  3. Dot with butter and pour in enough gravy or water to fill the dish.

Bake

  1. Bake for 1 hour at 350°F (175°C).

  2. When the fish begins to brown, add a few more seasoned bread crumbs on top.

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  5. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddocks
The main protein, which becomes flaky and opaque as it cooks through.
Bread crumbs
Form a seasoned crust on top and cushion the fish from direct heat.
Butter
Adds richness and helps the top brown as it bakes.
Gravy or water
Creates moist steam in the dish so the fish does not dry out.

The step that matters

Adding the extra bread crumbs as the fish browns. Adding crumbs too early can soften them in liquid, while adding them when the fish begins to brown lets them toast into a crisp top layer without burning.

“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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