Baked Haddock with Lemon Capers (Print)

Tender haddock baked with lemon, capers, garlic, and fresh herbs for a flavorful, easy seafood main.

# What You Need:

→ Fish

01 - 4 skinless, boneless haddock fillets (5 oz each)

→ Marinade & Seasoning

02 - 3 tablespoons olive oil
03 - 1 large lemon, zest and juice
04 - 2 tablespoons capers, rinsed and drained
05 - 2 garlic cloves, minced
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh dill, chopped (optional)

→ Garnish

10 - Lemon slices for serving
11 - Extra fresh parsley, chopped

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish sufficient to hold fillets in a single layer.
02 - Pat haddock fillets dry with paper towels and arrange evenly in the baking dish.
03 - Whisk together olive oil, lemon zest and juice, capers, minced garlic, salt, pepper, parsley, and dill if using.
04 - Spoon the marinade uniformly over the haddock fillets, ensuring full coverage.
05 - Bake uncovered for 15 to 20 minutes until fish is opaque and flakes easily with a fork.
06 - Remove from oven and garnish with fresh lemon slices and extra parsley. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means you can pull off an elegant dinner without the stress.
  • The fish stays impossibly tender and moist because the lemon and oil do all the flavoring work while it bakes.
  • Capers and fresh herbs make it taste restaurant-quality but tastes simple enough to become your weeknight go-to.
02 -
  • Don't skip patting the fish dry. I learned this the hard way when I served soggy fillets at a dinner party and have never forgotten the disappointment.
  • Fish cooks fast, so set a timer and check at 15 minutes. Overcooked haddock turns from tender to rubbery in about 90 seconds.
  • Fresh lemon juice matters more than bottled. The difference tastes like the difference between a good day and a bad one.
03 -
  • Buy the thickest haddock fillets you can find. Thin ones bake through too quickly and dry out while you're turning to get the butter.
  • Zest your lemon before you juice it, or you'll end up chasing juice all over the cutting board. I learned this the messy way.

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