Skip to main content
Main

Baked Stuffed Haddock

A haddock fillet stuffed with parsley, thyme, marjoram, and bread crumbs, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 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.

Prepare

  1. Wash and clean the haddock in cold water, then dry it with a cloth.

  2. Grate the bread into crumbs and set aside.

  3. Wash the parsley and dry it, then chop finely.

  4. Chop the thyme and marjoram finely, discarding the stalks.

Stuff and coat the fish

  1. Mix the chopped herbs with 2 tablespoons of bread crumbs, adding pepper and salt to taste.

  2. Stuff the belly of the fish with the mixture and sew it up.

  3. Beat the egg in a plate and brush it over the fish, then roll the fish in the remaining bread crumbs.

Bake and serve

  1. Grease a baking dish with dripping and place the fish in it.

  2. Bake in a preheated oven at 350°F (175°C) for 30 to 45 minutes, basting frequently with dripping.

  3. Remove the thread used to sew the fish before serving.

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, cooked whole with the stuffing inside.
Bread
Becomes crumbs that form a crisp, golden coating and bind the stuffing.
Egg
Brushed on the fish so the bread crumbs stick and help the coating brown.
Suet
Adds fat that keeps the stuffing moist and rich during baking.

The step that matters

Basting with dripping during baking. Regular basting with fat keeps the surface from drying out and helps the crumb coating brown evenly while the fish cooks 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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes