Skip to main content
Main

Fish

Baked fish seasoned with coarse sea salt and topped with thin pork slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Fish and pork work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 668 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fish

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. Preheat the oven to 350°F (175°C).

  2. Season the fish well with coarse sea salt.

  3. Lay thin slices of pork over the fish to baste it.

  4. Place the fish on a platter for baking to retain juices.

Bake

  1. Bake in the preheated oven for one hour, or longer if the fish is very large.

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. Fish + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together668 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Fish + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pork + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fish
Forms the main body of the dish, cooking to a flaky, moist texture in the oven.
Thin slices of pork
Drape over the fish to baste it, adding fat and savory flavor as it cooks.

The step that matters

Baking the fish for the full time. Fish is done when its flesh turns opaque and flakes easily. Very large fish need the longer bake because heat takes more time to reach the thick centre, while underbaking leaves the middle raw and overbaking dries the outer flesh.

“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.

You might also like

Fried FishFried Fish120 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesFish CroquettesFish Croquettes81 recipes