Baked Haddock Lemon Capers (Printable)

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

# What You 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 drained capers
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

# Steps:

01 - Set the oven to 400°F and lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat haddock fillets dry with paper towels and place them evenly in the prepared dish.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until combined.
04 - Evenly drizzle the olive oil mixture over the fillets.
05 - Sprinkle drained capers and chopped fresh parsley over the fish.
06 - Bake in the preheated oven for 16 to 18 minutes, until the fish flakes easily and is opaque throughout.
07 - Present hot, garnished with additional parsley and lemon slices as desired.

# Expert Hints:

01 -
  • It's done in less than 30 minutes, leaving your kitchen calm instead of chaotic.
  • The capers and lemon do all the heavy lifting flavor-wise, so you feel like you've cooked something restaurant-worthy.
  • Naturally gluten-free and light enough for weeknight dinners without any guilt.
02 -
  • Fish cooks so fast that the difference between perfectly tender and overcooked is about two minutes—set a timer and don't walk away.
  • Patting the fillets dry isn't just a step, it's the secret to them having any texture at all instead of turning mushy.
  • If your fillets are on the thinner side, start checking at 12 minutes instead.
03 -
  • Buy your haddock from a fishmonger who knows their source—the difference in freshness shows immediately when you taste it.
  • Squeeze your lemon juice fresh at the last minute; it oxidizes quickly and loses some of its brightness after sitting.

Go Back