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Baked Cod or Haddock

Baked cod or haddock coated with bread crumbs, roe, butter, egg, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Baked Cod or 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. Remove the skin from the middle part of the fish.

  2. In a bowl, mix bread crumbs, parboiled roe, pepper, coarse sea salt, butter, egg, and lemon peel if desired.

  3. Stuff the fish with the dressing and sew it up.

Bake and serve

  1. Place the fish in a pan and grease it with lard and bits of butter.

  2. Bake in a preheated oven at 350°F (175°C) until cooked through.

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Haddock + roetop 10% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Roe + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Absorb moisture and bind the stuffing so it holds together while baking.
Egg
Binds the stuffing, setting as it cooks to hold the crumbs together.
Butter
Adds fat and richness to the stuffing and the fish surface.
Parboiled roe
Adds savoury flavour and richness to the stuffing.
Cod or haddock
Provides the flaky white fish that is baked and stuffed.

The step that matters

Bake until cooked through. Fish is done when it turns opaque and flakes easily, and the stuffing needs enough heat to set. Overbaking dries the flesh, while underbaking leaves it unsafe to eat.

“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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