Baked Haddock Lemon Capers (Print View)

Delicate haddock baked with lemon, capers, garlic, and fresh herbs delivers a light flavorful meal.

# Ingredient List:

→ Fish

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

→ Marinade and 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:

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 and arrange them evenly in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, capers, minced garlic, sea salt, black pepper, parsley, and dill if using.
04 - Spoon the marinade evenly over the haddock fillets, ensuring thorough coverage.
05 - Bake uncovered for 15 to 20 minutes or until the fish flakes easily with a fork and appears opaque throughout.
06 - Remove from the oven; garnish with fresh lemon slices and extra parsley. Serve immediately with preferred side dishes.

# Expert Advice:

01 -
  • The fish cooks in under twenty minutes, which means weeknight dinner without the stress or takeout guilt.
  • Capers and fresh lemon do all the heavy lifting—no complicated sauces or techniques needed to taste restaurant-quality.
  • It feels indulgent enough for guests but honest enough for just yourself on a Tuesday.
02 -
  • Don't skip drying the fish—any moisture on the surface creates steam instead of letting it bake evenly, and that's how you end up with flaky disappointment.
  • Watch the timer obsessively once you hit fifteen minutes; overcooked fish is sad fish, and this one cooks fast.
  • If your fillets are thick, they might need a few extra minutes, so start checking and use your fork as a guide—that gentle flake is your signal.
03 -
  • Make the marinade a few minutes before you bake so the flavors have time to start talking to each other, but don't marinate the fish in advance or it gets mushy.
  • If your fillets are different thicknesses, arrange the thickest parts toward the hotter edges of your oven for even cooking.
  • Leftover fish reheats gently in a low oven at 160°C (320°F) for about ten minutes, though honestly, this dish is so quick that making it fresh is usually worth it.

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