Baked Haddock Lemon Capers (Print Version)

Tender haddock fillets with lemon juice, capers, garlic, and parsley baked to perfection.

# Recipe Ingredients:

→ Fish

01 - 4 haddock fillets, 6 ounces each

→ Citrus and Flavorings

02 - 2 tablespoons freshly squeezed lemon juice
03 - 1 tablespoon lemon zest
04 - 2 tablespoons capers, drained
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped

→ Seasonings

07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper

→ Fats

09 - 3 tablespoons olive oil

→ Optional Garnish

10 - Lemon slices for serving

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold fillets in a single layer.
02 - Dry haddock fillets with paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper.
04 - Drizzle the olive oil mixture uniformly over the haddock fillets.
05 - Scatter drained capers and chopped parsley over the fillets.
06 - Bake for 16 to 18 minutes until fish is opaque and flakes easily with a fork.
07 - Serve immediately, garnished with additional parsley and lemon slices if desired.

# Expert Advice:

01 -
  • The fish stays impossibly tender because you're baking it gently, no dry flakes in sight.
  • Capers and lemon do all the heavy lifting flavor-wise, so you feel fancy without breaking a sweat.
02 -
  • Overcooked fish dries out fast, so pull it from the oven the moment it flakes easily—residual heat keeps it cooking slightly even after it comes out.
  • If your fillets are especially thick, they need those extra minutes; thin fillets cook in 14 to 15 minutes, so adjust based on what you have.
03 -
  • Room-temperature fillets cook more evenly, so pull them from the fridge about 10 minutes before you're ready to bake.
  • If you're cooking for someone with a fish aversion, this is the recipe to change their mind—the flavor is bright and refined, not fishy at all.

Go Back