Baked Haddock with Lemon and Capers

The first time I made this haddock, my kitchen smelled like a seaside restaurant in midtown. I had just moved into a new apartment and wanted something that felt fancy but wouldn't leave me buried in dishes until midnight. Now this lemon-caper baked fish is my go-to when I want dinner to feel like an occasion without actually trying that hard.

Last summer, my sister came over feeling completely fried from work. I put this in the oven, opened a bottle of chilled white wine, and we sat on my tiny balcony while the fish did its thing. She took one bite and said it was the first time she'd relaxed in weeks.

Ingredients

• 4 haddock fillets: About 170 g each, skinless works best here so the sauce can really soak into the flesh
• 1/4 teaspoon kosher salt: Fine sea salt works too, just use slightly less since it's more potent
• 1/4 teaspoon freshly ground black pepper: White pepper is a nice alternative if you want the flakes to disappear into the fish
• 2 tablespoons unsalted butter, melted: I learned to melt it slightly first so it blends seamlessly with the olive oil
• 2 tablespoons extra-virgin olive oil: This keeps the butter from burning in the oven's high heat
• 2 tablespoons fresh lemon juice: Roll the lemon on your counter before cutting to get every drop of juice out
• 1 teaspoon lemon zest: Zest before you juice, obviously, but also try to avoid the white pith which makes it bitter
• 2 tablespoons capers: Rinse them well unless you want your fish to taste like a salt lamp
• 2 garlic cloves, minced: Fresh garlic is non-negotiable here, powder just disappears into the sauce
• 1 tablespoon fresh parsley, finely chopped: Flat-leaf parsley has more flavor than the curly stuff

Instructions

Get your oven ready:

Heat to 200°C (400°F) and grab a baking dish that fits the fillets without crowding them, then give it a quick swipe of oil.

Prep the fish:

Pat the haddock completely dry with paper towels because water creates steam, and we want roast not steam, then season both sides with the salt and pepper.

Mix the magic sauce:

Whisk together the melted butter, olive oil, lemon juice, lemon zest, capers, garlic, and parsley in a small bowl until it looks like a vinaigrette.

Sauce it up:

Pour that lemon-caper mixture right over the fish, using a spoon to make sure every fillet gets coated evenly.

Bake until perfect:

Slide it into the oven for 15 to 18 minutes until the fish flakes apart when you poke it with a fork and looks opaque throughout.

Finish and serve:

Throw on some lemon slices and extra parsley if you are feeling fancy, then get it on plates while it is still hot.

Save

This recipe became a regular in my rotation after I served it at my first dinner party in the new place. Everyone assumed I had spent way more time on it than I actually had, and I have never corrected that assumption.

Choosing Your Fish

Haddock is sweet and mild with flakes that hold together well, but cod or pollock work beautifully too if you are shopping sales. I have also used halibut when I was feeling particularly fancy, though the cooking time might shrink by a few minutes since the fillets are often thinner.

Wine Pairing Magic

Sauvignon Blanc is my standard because its citrus notes echo the lemon, but a crisp Pinot Grigio or dry Albariño would be just as happy. The acid in the wine cuts through the butter and makes each bite feel bright instead of heavy.

Sides That Sing

Steamed green beans with a squeeze of lemon never fail, and roasted potatoes wedges cooked on the same sheet pan as the fish catch all that lemon-caper goodness.

• Try adding cherry tomatoes to the pan for the last 8 minutes so they blister and sweeten
• A simple arugula salad with a lemon vinaigrette mirrors the flavors without fighting them
• Crusty bread is non-negotiable for that sauce left in the bottom of the dish

Save

Some nights the best meals are the ones that let you focus on the company instead of the cooking.

Recipe FAQs

→ What does haddock taste like?

Haddock has a mild, slightly sweet flavor with a firm, flaky texture. It's less dense than cod and absorbs flavors beautifully, making it ideal for this bright lemon-caper preparation.

→ Can I substitute other white fish?

Yes, cod, pollock, halibut, or sea bass work well. Adjust cooking time slightly—thicker fillets may need 2-3 extra minutes, while thinner ones cook faster.

→ How do I know when the fish is done?

The haddock should be opaque throughout and flake easily with a fork at the thickest part. The internal temperature should reach 145°F (63°C).

→ Can I make this dairy-free?

Absolutely. Replace the butter with an equal amount of olive oil or melted coconut oil. The sauce remains delicious and still provides rich flavor.

→ What sides pair well with this dish?

Steamed green beans, roasted potatoes, asparagus, or a light arugula salad complement the bright flavors. A crusty baguette soaks up the extra sauce beautifully.

→ Can I prepare this ahead?

Season the fish and mix the sauce up to 4 hours ahead. Store separately in the refrigerator, then assemble and bake when ready to serve for the best texture.