Baked Haddock Lemon Capers (Printable version)

Tender haddock fillets baked with lemon, capers, and fresh herbs for a bright flavorful meal.

# What You'll Need:

→ Fish

01 - 4 haddock fillets, each approximately 6 ounces

→ 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 and lightly grease a baking dish large enough to hold fillets in a single layer.
02 - Pat haddock fillets dry with paper towels and place them in the prepared baking dish.
03 - Combine olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper in a small bowl; whisk until blended.
04 - Drizzle the olive oil mixture evenly over the haddock fillets.
05 - Sprinkle drained capers and chopped parsley over the fillets.
06 - Bake for 16 to 18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
07 - Serve immediately, garnished with additional parsley and lemon slices, if desired.

# Expert advice:

01 -
  • The whole thing comes together in under 30 minutes, making weeknight dinners feel less like a chore and more like a gift to yourself.
  • Haddock is forgiving and gentle—it flakes into tender pieces without any of the fussiness of other proteins.
  • Those briny capers and fresh lemon juice do all the heavy lifting on flavor, so you don't need complicated techniques or a dozen ingredients.
02 -
  • Haddock cooks faster than you think—set a timer and check at 16 minutes rather than assuming it needs the full 18, or you'll end up with something dry and disappointing.
  • Fresh fish is everything; if yours smells strongly fishy or looks dull, choose something else that day or find a new fishmonger.
  • Don't skip patting the fish dry, even though it feels like an extra step—it's the difference between tender and watery.
03 -
  • Buy your fish the day you plan to cook it, and ask the fishmonger to check the smell—they'll know instantly if it's worth your time.
  • Keep the oven temperature at 400°F; lower and the fish steams, higher and it cooks unevenly and the oil can burn.

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