Baked Haddock with Lemon (Print View)
Tender haddock fillets baked with lemon, capers, garlic, and fresh parsley for a bright seafood dish.
# Ingredient List:
→ Fish
01 - 4 haddock fillets (about 6 oz each), skinless
02 - 1/4 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Sauce
04 - 2 tablespoons unsalted butter, melted
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 tablespoons capers, drained and rinsed
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh parsley, finely chopped
→ Garnish
11 - Lemon slices
12 - Extra chopped parsley
# How to Make:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat the haddock fillets dry with paper towels. Season both sides with salt and pepper. Arrange fillets in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, capers, minced garlic, and parsley.
04 - Pour the sauce evenly over the haddock fillets.
05 - Bake, uncovered, for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Garnish with lemon slices and extra parsley, if desired. Serve immediately.
# Expert Advice:
01 -
- The lemon-caper sauce transforms mild haddock into something restaurant-worthy in under 30 minutes
- Its impossible to mess up and tastes impressive enough for dinner guests
02 -
- Overcooked haddock becomes rubbery and sad. Pull it from the oven when it just starts to flake.
- Pour the sauce over the fish before baking, not after. The oven time melds the flavors into the fillets.
03 -
- Let the fish rest for 2 minutes after baking so the juices redistribute.
- Room temperature fish cooks more evenly than cold from the fridge.