Baked Haddock with Lemon and Capers (Printable)

Tender haddock baked with bright lemon, buttery capers, and fresh herbs for an easy yet elegant seafood dinner.

# 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

# Steps:

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 until well combined.
04 - Pour the sauce evenly over the haddock fillets, ensuring each piece is well coated.
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 while hot.

# Expert Advice:

01 -
  • The sauce comes together in thirty seconds but tastes like something that simmered for hours
  • You can prep everything while the oven warms up, meaning zero stress between chopping and eating
02 -
  • Overcooked haddock is basically seafood jerky, so pull it out when it just starts to flake
  • The sauce will look thin going in but thickens beautifully as the butter emulsifies in the oven
03 -
  • Parchment paper in the baking dish means cleanup takes literally thirty seconds
  • Let the fish rest for 2 minutes out of the oven before serving so it reabsorbs some juices

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