Baked Haddock Lemon Capers

I pulled a tray of haddock from the oven one Wednesday night and watched the butter still sizzling around the edges, bright with lemon and dotted with capers. My partner looked up from setting the table and said it smelled like vacation. That became our weeknight escape, this simple baked fish that tastes like more effort than it asks for.

The first time I made this for friends, I forgot to buy parsley and used dill instead. No one noticed, or if they did, they were too polite to mention it. The fish was tender, the topping was tangy, and we ate every flake off the plate with roasted potatoes and a mesclun salad.

Ingredients

• Haddock fillets: Look for fillets that are firm and smell like the ocean, not fishy, and pat them very dry so the topping clings instead of sliding off.
• Olive oil: A light drizzle keeps the fish moist and prevents sticking, use whatever you cook with daily.
• Unsalted butter: Melted butter carries the lemon and garlic into every bite, if you only have salted, go easy on additional salt.
• Fresh lemon juice and zest: The zest adds perfume the juice can't match, so don't skip it even if you're tempted.
• Capers: Rinse them well or the brine can overpower the dish, their briny pop is the whole point here.
• Fresh parsley: Adds color and a grassy freshness, but basil or dill work if that's what you have.
• Garlic clove: One clove minced fine disappears into the topping and adds warmth without sharpness.

Instructions

Prep the oven and dish:

Set your oven to 200°C (400°F) and lightly grease a baking dish big enough to lay the fillets flat without crowding. A little olive oil or butter on a paper towel works perfectly.

Season the fish:

Pat each fillet completely dry, arrange them in the dish, drizzle with olive oil, and season both sides with salt and pepper. Dry fish browns better and holds onto flavor.

Make the topping:

In a small bowl, stir together melted butter, lemon juice, zest, capers, parsley, and garlic until everything is evenly mixed. It should smell bright and a little briny.

Top the fillets:

Spoon the lemon-caper mixture over each fillet, making sure every piece gets some capers and garlic. Don't worry about perfect coverage, it will spread as it bakes.

Bake:

Slide the dish into the oven and bake for 15 to 18 minutes, until the fish is opaque and flakes easily when you nudge it with a fork. The edges might brown slightly and that's a good sign.

Garnish and serve:

Top with fresh lemon slices and a sprinkle of parsley if you like. Serve right away while it's hot and the butter is still glossy.

Save

My mom tasted this once and asked for the recipe, then called me two days later to say she'd made it for bridge night and everyone wanted seconds. She never asks for my recipes, so I knew it had landed.

What to Serve Alongside

I usually reach for steamed green beans or asparagus, something that cooks fast and doesn't compete with the lemon. Rice pilaf or roasted fingerling potatoes soak up the buttery pan juices, and a simple arugula salad with olive oil and a squeeze of lemon keeps the whole plate light and bright.

Swapping the Fish

Haddock can be hard to find depending on where you live, but cod, pollock, or even tilapia work beautifully with this topping. Just keep an eye on thickness, thinner fillets bake faster and thicker cuts might need an extra few minutes. The lemon and capers are forgiving enough to make any mild white fish taste special.

Make It Your Own

Sometimes I add a pinch of chili flakes to the topping for a little heat, or swap parsley for dill when I want something more herbal. A handful of cherry tomatoes scattered around the fillets before baking adds sweetness and color, and if you're dairy-free, just use all olive oil instead of butter.

• Try stirring a teaspoon of Dijon mustard into the topping for tang.
• A splash of white wine in the baking dish adds depth without extra work.
• Finish with a handful of toasted breadcrumbs for crunch.

Save

This dish has become my answer to the question of what to make when I want something good but don't want to think too hard. It works every time, and that's worth everything.

Common Recipe Questions

→ Can I substitute haddock with other fish?

Yes, cod or pollock are excellent substitutes and work well with the lemon and caper topping.

→ How do I know when the fish is cooked?

The fish is done when it is opaque and flakes easily with a fork.

→ Can this dish be made dairy-free?

Yes, replace the butter with olive oil to keep it dairy-free without compromising flavor.

→ What sides pair well with this dish?

Steamed vegetables, rice, or a light green salad complement the bright flavors beautifully.

→ Can I add spices for extra flavor?

Yes, a pinch of chili flakes added to the topping gives a nice subtle heat.