Baked Haddock Lemon Capers (Printable version)
Delicate haddock fillets baked with lemon, capers, and butter for a bright, flavorful dish.
# Ingredient List:
→ Fish
01 - 4 haddock fillets (5 oz each), skinless and boneless
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Lemon Caper Butter
04 - 4 tbsp unsalted butter, melted
05 - 2 tbsp freshly squeezed lemon juice
06 - 2 tsp lemon zest
07 - 2 tbsp capers, rinsed and drained
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 garlic clove, minced
→ Garnish
10 - Lemon wedges
11 - Extra fresh parsley, chopped
# 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 haddock fillets dry with paper towels. Season both sides with salt and black pepper. Place the fillets in the prepared baking dish.
03 - In a small bowl, combine melted butter, lemon juice, lemon zest, capers, parsley, and minced garlic. Whisk to blend.
04 - Pour the lemon-caper butter mixture evenly over the haddock fillets.
05 - Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from oven and let rest for 2 minutes. Garnish with lemon wedges and extra parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The fish stays buttery and tender without a single complicated technique.
- Capers and lemon do the heavy lifting flavor-wise, so minimal seasoning feels like maximum taste.
- It's done in under 30 minutes, making weeknight dinner feel less like a chore and more like a treat.
02 -
- Overcooked haddock becomes grainy and sad, so trust the fork test over the clock; better to check a minute early than a minute late.
- Pat your fish dry is not just advice, it's the secret to why restaurant fish tastes better than our attempts at home.
03 -
- Room-temperature fish cooks more evenly than cold fish straight from the fridge, so pull it out five minutes before you start prepping everything else.
- Keep the oven door closed while it bakes; every peek lets heat escape and can add minutes to the cooking time, turning tender into tough.