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Smelts to Bake

Baked smelts coated in breadcrumbs, butter, and seasonings, finished with lemon juice, parsley, and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley 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 ↓

Smelts to Bake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and dry the smelts thoroughly with a cloth.

  2. Arrange the smelts in a flat baking dish.

Bake

  1. Cover the smelts with fine breadcrumbs and dot with small pieces of butter.

  2. Season with salt and pepper.

  3. Bake at 400°F (200°C) for about 15 minutes.

Serve

  1. Just before serving, add a squeeze of lemon juice and garnish with fried parsley and lemon slices.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + parsleytop 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

Smelts
Form the main body of the dish, cooking through in the oven.
Fine breadcrumbs
Form a crisp, golden topping that browns in the oven.
Butter
Adds fat that helps the breadcrumbs brown and enriches the flavour.
Lemon juice
Adds acidity that brightens the rich, buttery flavour of the fish.

The step that matters

Washing and drying the smelts thoroughly. Surface moisture left on the fish turns to steam in the hot oven and can keep the breadcrumbs from crisping and browning, while the fish may cook unevenly.

“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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