Baked Haddock with Lemon (Print Version)

Tender haddock baked with lemon-caper sauce for a light, flavorful seafood entrée.

# What You Need:

→ Fish

01 - 4 haddock fillets (about 6 oz each), skinless
02 - 1/4 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Sauce

04 - 2 tablespoons unsalted butter, melted
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 tablespoons capers, drained and rinsed
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh parsley, finely chopped

→ Garnish (optional)

11 - Lemon slices
12 - Extra chopped parsley

# 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. Season both sides with salt and pepper. Arrange fillets in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, capers, minced garlic, and parsley.
04 - Pour the sauce evenly over the haddock fillets.
05 - Bake, uncovered, for 15–18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Garnish with lemon slices and extra parsley, if desired. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in one bowl and tastes like something from a restaurant
  • Haddock is so forgiving that even overcooking by a minute still leaves it tender and flaky
02 -
  • Dont skip rinsing the capers because that brine will overpower everything else in the sauce
  • The fish is done when it flakes easily and looks opaque throughout not translucent
03 -
  • Patting the fish dry is the secret to getting it to brown slightly instead of steaming
  • Let the finished fish rest for 2 minutes before serving so the sauce sets

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