Baked Haddock Lemon Capers (Print)

Tender haddock fillets baked with lemon, capers, and fresh herbs for a flavorful seafood dish.

# What You Need:

→ Fish

01 - 4 skinless, boneless haddock fillets (6 oz each)
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Topping

04 - 2 tbsp unsalted butter, melted
05 - 2 tbsp fresh lemon juice (approximately ½ lemon)
06 - 2 tsp lemon zest
07 - 2 tbsp rinsed and drained capers
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 garlic clove, minced
10 - Lemon slices, for garnish (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat haddock fillets dry with paper towels. Arrange fillets in the prepared baking dish. Drizzle olive oil over the fish and season both sides with salt and black pepper.
03 - In a small bowl, combine melted butter, lemon juice, lemon zest, capers, parsley, and minced garlic. Stir until thoroughly mixed.
04 - Spoon the lemon-caper mixture evenly over the haddock fillets, ensuring full coverage.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the fish becomes opaque and flakes easily with a fork.
06 - Garnish with fresh lemon slices and additional parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can have a restaurant-quality dinner on a weeknight without the panic.
  • The lemon and capers create this bright, briny contrast that makes mild fish taste like something you'd order by the coast.
  • There's almost no cleanup, just one baking dish and a small bowl, so you're not stuck scrubbing pans when you'd rather be eating.
02 -
  • If your fillets are thicker than an inch, add a few extra minutes to the bake time. I once pulled mine out too early and the center was still translucent and cold.
  • Rinse the capers thoroughly under cold water or they'll make the whole dish taste like you poured pickle brine over it.
  • Don't use a glass dish that's too small. Crowded fillets won't cook evenly and the edges will dry out before the centers are done.
03 -
  • Let the fish sit at room temperature for about ten minutes before baking. Cold fillets straight from the fridge cook unevenly and can end up rubbery on the outside.
  • If you want a golden top, switch the oven to broil for the last minute or two. Watch it closely or it'll go from golden to burnt in seconds.
  • Squeeze a little extra lemon juice over the finished fillets just before serving. That last hit of acid makes everything taste brighter.

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