Baked Haddock with Lemon

The first time I made this haddock, it was a Tuesday evening and I'd forgotten to plan dinner. Those fillets had been sitting in my freezer for weeks, and I whipped together this lemon-caper sauce in about three minutes flat. Now it's become my go-to when I want something that feels elegant but actually takes zero effort.

Last summer, my sister came over and we ate this on the back porch with too much white wine and roasted potatoes from the farmers market. She kept asking what was in the sauce because the brightness of those capers cuts through the fish in such a perfect way.

Ingredients

• 4 haddock fillets: Skinless works best here because the sauce can really soak into the flesh
• 1/4 teaspoon kosher salt: Haddock is naturally mild so dont be afraid to season generously
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a huge difference in bringing out the lemon
• 2 tablespoons unsalted butter: Melted before mixing so it emulsifies beautifully with the oil
• 2 tablespoons extra-virgin olive oil: This balances the butter and keeps the sauce light
• 2 tablespoons fresh lemon juice: About one whole lemon depending on size and juiciness
• 1 teaspoon lemon zest: Zest before you juice and youll thank yourself later
• 2 tablespoons capers: Rinse them well or your sauce will taste overwhelmingly salty
• 2 garlic cloves: Minced finely so it distributes evenly through the sauce
• 1 tablespoon fresh parsley: Chopped right before adding so it stays bright and green

Instructions

Preheat your oven:

Get it to 200°C (400°F) and grease a baking dish that fits all four fillets without crowding

Season the fish:

Pat those fillets completely dry with paper towels then hit both sides with salt and pepper before arranging them in your dish

Whisk the sauce:

Mix melted butter olive oil lemon juice lemon zest capers garlic and parsley in a small bowl until everything comes together

Coat the fillets:

Pour that zesty mixture evenly over each piece of fish making sure none of the bare spots get missed

Bake until flaky:

Slide it into the oven for 15 to 18 minutes until the fish turns opaque and flakes apart when you test it with a fork

Finish and serve:

Add extra parsley or lemon slices if youre feeling fancy and get it to the table while its still hot

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My dad who swore he hated fish for years actually asked for seconds when I made this last month. Thats when I knew this recipe was a keeper.

Making It Your Own

Sometimes I throw cherry tomatoes or shallots into the baking dish because they roast in all that lemony butter and become sweet and tender. The juices from the vegetables mix with the sauce and suddenly you have this extra layer of flavor without doing any extra work.

What To Serve Alongside

Roasted potatoes are my absolute favorite with this because they soak up the sauce but steamed green beans work beautifully too if you want something lighter. A crisp Sauvignon Blanc cuts through the richness and brings out the lemon even more.

Making It Ahead

You can mix the sauce up to a day ahead and keep it in the refrigerator but let it come to room temperature before pouring it over the fish. If youre cooking for a crowd cod or pollock work just as well and usually cost less at the counter.

• Leftovers reheat surprisingly well in the microwave with a splash of water
• The sauce thickens in the fridge so thin it with a little olive oil
• This fish actually tastes great cold the next day on salads

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Sometimes the simplest recipes are the ones that end up meaning the most because they show up on your table again and again.

Recipe FAQs

→ What is the best way to bake haddock fillets?

Preheat the oven to 200°C (400°F). Season the fillets and bake uncovered for 15-18 minutes until they flake easily with a fork.

→ Can I substitute any ingredients in the lemon-caper sauce?

Yes, you can replace butter with extra olive oil for a dairy-free option, and add sliced shallots or cherry tomatoes for extra flavor.

→ What dishes pair well with baked haddock in lemon-caper sauce?

Steamed green beans, roasted potatoes, or a crisp white wine such as Sauvignon Blanc complement the flavors nicely.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it suitable for gluten-free diets.

→ Can I use other fish instead of haddock?

Cod or pollock can be used as alternatives if haddock is unavailable, with similar cooking times and methods.