Baked Haddock with Lemon (Printable)

Tender haddock fillets baked with zesty lemon, capers, and fresh herbs for an elegant meal.

# What You'll Need:

→ Fish

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

→ Marinade & Seasoning

02 - 3 tablespoons olive oil
03 - 1 large lemon (zest and juice)
04 - 2 tablespoons rinsed, drained capers
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 chopped fresh parsley

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

# Expert Hacks:

01 -
  • It's done in under thirty minutes, which means you can make something genuinely impressive on a regular Tuesday night.
  • The fish stays tender and moist because the olive oil and lemon juice do all the work for you.
  • Capers add this briny pop that makes people ask what your secret ingredient is, and you get to smile mysteriously.
02 -
  • The moment you pull haddock from the oven is the moment to serve it; it continues cooking in its own heat, so waiting makes it dry.
  • If your fish is thicker than about two centimeters, tent it loosely with foil after 10 minutes so the outsides don't cook too fast before the center catches up.
03 -
  • Buy your fish the day you're cooking it, and if you can't, store it on ice in the coldest part of your fridge—freshness matters more here than in almost any other dish.
  • A dry white wine like Sauvignon Blanc or Pinot Grigio poured alongside makes the meal feel intentional, even on a weeknight.

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