Baked Haddock Lemon Capers (Printable)

Tender haddock fillets baked with lemon, capers, garlic, and fresh parsley for a bright seafood dish.

# What You'll Need:

→ 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 - 1/2 teaspoon freshly ground black pepper

→ Fats

09 - 3 tablespoons olive oil

→ Optional Garnish

10 - Lemon slices for serving

# How-To 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 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 until combined.
04 - Drizzle the olive oil mixture evenly over the haddock fillets.
05 - Sprinkle drained capers and chopped fresh parsley over the fish.
06 - Bake for 16 to 18 minutes 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 Suggestions:

01 -
  • The fish stays impossibly tender while the lemon cuts through with brightness that feels effortless.
  • Capers add a salty punch that tastes more interesting than it has any right to be.
  • It's the kind of meal that feels fancy but takes barely longer than ordering takeout.
02 -
  • Don't skip the drying step—I learned this the hard way when waterlogged fish turned out rubbery.
  • Oven temperatures vary wildly, so start checking at 15 minutes and trust your eyes, not the clock.
  • Once haddock is overcooked even slightly, it becomes dry and loses all its charm, so better to undershoot by 30 seconds.
03 -
  • If your haddock is particularly thick, cover the baking dish loosely with foil for the first 8 minutes, then uncover to finish cooking.
  • A splash of white wine added to the oil mixture deepens the flavor without making the dish feel fussy—save the wine bottle for yourself.

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