Baked Haddock Lemon Capers (Printable)

Tender haddock baked with lemon zest, capers, and fresh garlic for a bright Mediterranean flavor.

# What You'll Need:

→ Fish

01 - 4 haddock fillets (about 5 ounces each), skinless and boneless

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 lemon, zest and juice
04 - 2 tablespoons capers, drained
05 - 2 garlic cloves, minced
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - 2 tablespoons fresh parsley, chopped

→ Garnish

09 - Lemon slices
10 - Extra fresh parsley (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Place the haddock fillets in the prepared baking dish in a single layer.
03 - In a small bowl, whisk together the olive oil, lemon zest, lemon juice, capers, minced garlic, salt, and black pepper.
04 - Pour the marinade evenly over the haddock fillets.
05 - Sprinkle the chopped parsley over the fish.
06 - Arrange lemon slices on top of the fillets.
07 - Bake for 18–20 minutes, or until the fish is opaque and flakes easily with a fork.
08 - Serve immediately, garnished with extra parsley if desired.

# Cooking Tips:

01 -
  • Twenty minutes from start to dinner means this works on busy weeknights
  • The lemon caper mixture works with any white fish you have on hand
02 -
  • Overcooked haddock becomes dry and tough so remove it as soon as it flakes easily
  • Let the fish rest for two minutes after baking so the juices redistribute
03 -
  • Pat the fish dry before adding the marinade so it adheres better
  • Room temperature fish cooks more evenly than cold straight from the fridge

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