Pin It This dish features tender haddock fillets gently baked with a vibrant sauce of lemon juice, zest, capers, garlic, and fresh parsley. The fish is seasoned simply with salt and pepper before baking, allowing the light, tangy flavors to shine. The lemon-caper sauce adds brightness and a hint of savory depth, making it ideal for quick weeknight meals or elegant dinners. Garnish with extra lemon slices and parsley for a fresh finish. Serve alongside steamed vegetables or roasted potatoes to complete the meal.
The first time I made this haddock, my kitchen smelled like a seaside restaurant in Cape Cod. My roommate walked in mid-bake and announced she was staying for dinner. That crispy lemony topping has converted more than one self-proclaimed fish skeptic over the years.
Last summer I served this at a small dinner party when my sister was visiting from Chicago. She actually asked for the recipe before she finished her first bite, which is basically her highest compliment. Now she makes it for her family every Tuesday.
Ingredients
- Haddock fillets: Look for fillets that are translucent and smell fresh, not fishy. Pat them completely dry so the sauce sticks instead of pooling.
- Lemon juice and zest: Use a microplane or fine grater for the zest. You want just the yellow part, none of the bitter white pith underneath.
- Capers: These little brined buds add bright pops of saltiness. Rinse them well to remove excess salt before adding to your sauce.
- Garlic: Freshly minced garlic releases more oils than pre-minced. Let it sit for 5 minutes after mincing to develop more allicin.
- Unsalted butter: Melt it gently so it doesnt separate. The butter richness balances the sharp lemon perfectly.
Instructions
- Preheat your oven:
- Crank it to 200°C or 400°F. Grab a baking dish that fits all four fillets without crowding, and give it a quick coat of oil.
- Prep the fish:
- Use paper towels to pat each fillet completely dry. Season both sides with salt and pepper, then arrange them in your dish with some space between pieces.
- Whisk the sauce:
- Combine melted butter, olive oil, lemon juice, lemon zest, capers, garlic, and parsley in a small bowl. Whisk until it looks silky and emulsified.
- Coat the fillets:
- Pour that beautiful sauce evenly over each piece of fish. Use a spoon to drizzle any pooling sauce back over the tops for maximum coverage.
- Bake until perfect:
- Slide the dish into the oven for 15 to 18 minutes. The fish is done when it flakes apart easily with a fork and looks opaque throughout.
- Add the finishing touches:
- Scatter extra parsley on top and tuck in some lemon slices if you are feeling fancy. Serve this while it is steaming hot.
Pin It This recipe became my go-to after a cooking disaster where I tried to pan-fry haddock and ended up with fish sticking to the skillet in shreds. The baking method is forgiving and gives you restaurant results without the stress.
Make It Your Own
Sometimes I scatter cherry tomatoes around the fillets before baking. They burst and release juices that mingle with the lemon sauce in the most wonderful way.
Perfect Pairings
Roasted baby potatoes with rosemary soak up any extra sauce on the plate. A chilled glass of Sauvignon Blanc cuts through the richness and highlights the citrus notes.
Swaps and Substitutions
Cod or pollock work beautifully here if haddock is not available at your market. For a dairy-free version, skip the butter entirely and use all olive oil instead.
- Check your caper label if you are avoiding gluten.
- Thinly sliced shallots add sweet depth to the sauce.
- Extra lemon zest never hurts.
Pin It There is something deeply satisfying about a recipe that looks and tastes impressive but comes together with almost zero effort. This haddock is exactly that kind of dinner winner.
Recipe FAQs
- → What is the best way to bake haddock fillets evenly?
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Arrange the fillets in a single layer in a greased baking dish and avoid overcrowding to ensure even cooking and proper browning.
- → Can I substitute haddock with another fish?
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Yes, cod or pollock can be used as substitutes, as they have a similar texture and flavor profile that works well with lemon and capers.
- → How should I prepare the lemon-caper sauce?
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Whisk melted butter, olive oil, fresh lemon juice, lemon zest, capers, minced garlic, and chopped parsley together before pouring over the fish for balanced flavor.
- → What side dishes pair well with this lemon and caper baked haddock?
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Steamed green beans, roasted potatoes, or a crisp white wine such as Sauvignon Blanc complement the bright and tender fish beautifully.
- → Can this dish be made dairy-free?
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Yes, replace the butter with additional olive oil to keep the sauce dairy-free while maintaining rich flavor.
