Baked Haddock Lemon Capers (Print View)

Tender haddock complemented by zesty lemon, briny capers, and fresh herbs for a light seafood dish.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless haddock fillets, approx. 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 (about ½ lemon)
06 - 2 tsp lemon zest
07 - 2 tbsp capers, rinsed and drained
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 garlic clove, minced
10 - Lemon slices, for garnish (optional)

# 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 haddock fillets dry with paper towels. Arrange them in the baking dish, drizzle olive oil, and season both sides with salt and freshly ground black pepper.
03 - In a small bowl, combine melted butter, lemon juice, lemon zest, capers, parsley, and minced garlic. Stir until blended.
04 - Spoon the lemon-caper mixture evenly over each haddock fillet.
05 - Bake for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork.
06 - Garnish with fresh lemon slices and additional parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you fussed for hours, but youll be done before the rice finishes cooking.
  • The lemon and capers bring so much brightness that even picky eaters forget theyre eating something healthy.
  • You can swap the fish for whatever looks good at the market and it still works beautifully.
02 -
  • Dont skip drying the fish—moisture is the enemy of a good sear, even in the oven.
  • If your fillets are uneven in thickness, tuck the thin ends under so they dont overcook while the thick parts finish.
  • Rinse those capers or the dish will taste like a salt lick, trust me on this one.
03 -
  • Use a meat thermometer if youre nervous—haddock is perfectly cooked at 63°C (145°F) internal temperature.
  • Let the fish rest for a minute after baking so the juices settle back into the flesh instead of running all over the plate.
  • Save any leftover lemon-caper butter and toss it with pasta the next day, its magic.

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