Baked Haddock with Lemon and Capers (Printable)
Tender haddock baked with zesty lemon-caper sauce for a light, flavorful seafood entrée ready in under 30 minutes.
# What You'll Need:
→ Fish
01 - 4 haddock fillets (about 6 oz each), skinless
02 - 1/4 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Sauce
04 - 2 tablespoons unsalted butter, melted
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 tablespoons capers, drained and rinsed
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh parsley, finely chopped
→ Garnish (optional)
11 - Lemon slices
12 - Extra chopped parsley
# How to Make It:
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. Season both sides with salt and pepper. Arrange fillets in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, capers, minced garlic, and parsley.
04 - Pour the sauce evenly over the haddock fillets.
05 - Bake, uncovered, for 15–18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Garnish with lemon slices and extra parsley, if desired. Serve immediately.
# Expert Hacks:
01 -
- The sauce comes together in minutes but tastes like something from a proper restaurant
- Fish that is impossibly tender without any fancy techniques or timing tricks
- A weeknight dinner that looks impressive enough for last minute guests
02 -
- Overcooked haddock becomes rubbery and sad, so pull it when it just starts to flake
- The sauce will separate slightly in the oven but that is completely normal and looks beautiful
- Fillet thickness varies wildly, so start checking at 12 minutes if your fish is on the thin side
03 -
- Room temperature fish cooks more evenly than cold straight from the fridge
- Letting the fish rest for 2 minutes after baking helps it retain moisture