Baked Haddock Lemon Capers (Printable)

Tender haddock fillets baked with lemon, capers, and fresh herbs for a bright seafood dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless haddock fillets (6 oz each)
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Topping

05 - 2 tablespoons unsalted butter, melted
06 - 2 tablespoons fresh lemon juice (about ½ lemon)
07 - 2 teaspoons lemon zest
08 - 2 tablespoons rinsed and drained capers
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 garlic clove, minced
11 - Lemon slices, for garnish (optional)

# How to Make It:

01 - Preheat 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 in the baking dish. Drizzle with olive oil and season both sides with salt and pepper.
03 - In a small bowl, combine melted butter, lemon juice, lemon zest, capers, chopped parsley, and minced garlic. Stir to blend.
04 - Spoon the lemon-caper mixture evenly over the haddock fillets.
05 - Bake for 15 to 18 minutes, until fish is opaque and flakes easily with a fork.
06 - Garnish with lemon slices and additional parsley if desired. Serve immediately.

# Expert Hacks:

01 -
  • The whole thing comes together in under half an hour, most of it hands off while the oven does the work.
  • Lemon and capers bring enough brightness that you don't need a heavy sauce or complicated sides.
  • It feels elegant enough for company but forgiving enough for a tired Tuesday.
02 -
  • Overcooking haddock turns it dry and stringy, so check it at 15 minutes and pull it as soon as it flakes.
  • If your fillets are thin, start checking at 12 minutes or they'll go past tender into tough.
  • Rinsing capers is not optional, the packing brine is too salty and will throw off the whole dish.
03 -
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks evenly from edge to center.
  • Use a light hand with salt since capers are naturally salty, you can always add more at the table.
  • Save any leftover topping and toss it with pasta or drizzle it over roasted vegetables the next day.

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