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Baked Stuffed Haddock

A haddock fillet stuffed with parsley, herbs, breadcrumbs, suet, and egg, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 the fish

  1. Wash and clean the haddock in cold water.

  2. Dry the haddock with a cloth.

  3. Grate the bread crumbs onto a piece of paper.

  4. Wash the parsley in cold water. Dry the parsley with a cloth. Chop the parsley finely to yield about 2 teaspoons.

  5. Chop a small sprig of thyme and marjoram finely, discarding the stalks.

Make the stuffing

  1. Mix the herbs with 2 tablespoons of bread crumbs.

  2. Add pepper and salt to taste.

  3. Mix in the suet.

  4. Stuff the belly of the fish with the stuffing.

  5. Sew the fish belly closed.

Coat and bake

  1. Beat the egg in a plate. Brush the egg over the fish.

  2. Roll the fish in the bread crumbs to coat.

  3. Grease a baking dish with dripping. Place the fish in the dish.

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

  5. Before serving, carefully remove the thread used to sew the fish.

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, cooking through in the oven while holding the stuffing.
Bread crumbs
Form a crisp, golden coating on the outside of the fish and bulk out the stuffing.
Suet
Adds fat to the stuffing, keeping it moist and rich as it cooks.
Egg
Binds the bread crumb coating to the fish so it stays in place while baking.
Dripping
Adds fat that helps the outside brown and keeps the fish moist when basted.

The step that matters

Sew the belly closed and coat the fish evenly. If the stuffing is not fully enclosed or the stitching is loose, the stuffing can leak out during baking. An even egg and crumb coat helps the surface brown uniformly and seals in moisture.

“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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