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Bakbd Stuffbd Haddock

A haddock fillet stuffed with breadcrumb mixture, baked and served with baked potatoes.

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

Bakbd Stuffbd Haddock

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix breadcrumbs, melted butter, parsley, salt, pepper, and lemon juice.

  3. Stuff the mixture into the cavity of the haddock.

  4. Place the stuffed haddock in a baking dish.

Bake and serve

  1. Bake for 25-30 minutes until the fish is cooked through and flakes easily.

  2. Serve with baked potatoes.

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

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

  4. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  5. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 to tender, flaky fish.
Breadcrumbs
Absorb the melted butter and lemon juice, keeping the stuffing moist and tender.
Butter
Adds richness and fat, carrying flavour through the breadcrumb stuffing.
Lemon juice
Adds acidity that brightens the rich butter and mild fish.

The step that matters

Bake until the fish is cooked through and flakes easily. Fish proteins set quickly at high heat and turn dry and tough when overcooked. Checking that the flesh flakes easily at the thickest point shows it is done without drying it out.

Swap the potato

How well each one fits the dish's main ingredients (haddock, butter, parsley, pepper, lemon):

  1. Shallotfits about as well
  2. Potatothe original
  3. Carrotfits about as well
  4. Spinachfits about as well

Fit is the average pairing score against haddock, butter, parsley, pepper, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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