Skip to main content
Main

Stuffed Haddock, Baked

A baked haddock stuffed with breadcrumbs, parsley, suet or butter, lemon, pepper, and egg, topped with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Stuffed Haddock, Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Wash the haddock well, remove the eyes and fins, and dry thoroughly.

  2. Mix breadcrumbs, parsley, suet or butter, lemon juice or rind, pepper, salt, and enough beaten egg to form a paste.

  3. Stuff the haddock with the mixture, leaving some space if the breadcrumbs are dry.

  4. Sew the opening with strong white thread.

Bake and serve

  1. Place the fish on a well-greased roasting tin.

  2. Dot the top with small pieces of butter.

  3. Cover with greased paper.

  4. Bake at 350°F (175°C) until cooked through, checking to prevent drying out.

  5. Serve with melted butter 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. 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  5. 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

Haddock
Forms the main body of the dish and cooks to a flaky, moist texture.
Breadcrumbs
Absorb moisture and bind the stuffing so it holds its shape while baking.
Beaten egg
Binds the breadcrumb stuffing into a paste that holds together when cooked.
Suet or butter
Adds fat that keeps the stuffing and fish moist and rich during baking.

The step that matters

Checking the bake to prevent drying out. Lean fish cooks quickly and turns dry and firm once overcooked. Checking it as it bakes, and keeping the greased paper cover on, helps it stay moist while cooked through.

“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.

More stuffed haddock recipes

Baked 15Heads 3 See all 28 →

You might also like

Lemon SauceLemon Sauce236 recipesBoiled HaddockBoiled Haddock10 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes