Baked Haddock Lemon Capers Butter (Printable)
Zesty lemon-caper butter over tender haddock.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless haddock fillets (5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Lemon Caper Butter
04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons freshly squeezed lemon juice
06 - 2 teaspoons lemon zest
07 - 2 tablespoons rinsed and drained capers
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 garlic clove, minced
→ Garnish (optional)
10 - Lemon wedges
11 - Extra fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to arrange the fillets in a single layer.
02 - Pat the haddock fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper. Place them in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, lemon juice, lemon zest, capers, chopped parsley, and minced garlic until well combined.
04 - Pour the lemon-caper butter mixture evenly over the haddock fillets, ensuring thorough coverage.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the fish flakes easily with a fork and appears opaque throughout.
06 - Remove from oven and allow to rest for 2 minutes. Garnish with lemon wedges and additional fresh parsley if desired. Serve immediately.
# Expert Advice:
01 -
- Dinner hits the table in under thirty minutes, no stress, no complicated techniques.
- The lemon and capers do all the heavy lifting, making something humble feel elegant without trying.
02 -
- The fish will keep cooking a tiny bit after it comes out of the oven, so pull it when it's just barely translucent in the very center, not when it looks completely cooked through.
- Dry fish before it hits the dish; any water sitting on top keeps the butter from caramelizing and coating everything properly.
03 -
- Room temperature fillets cook more evenly than cold ones straight from the fridge, so let them sit out for five minutes if you remember.
- The resting step might feel like nothing, but those two minutes let the fish relax and absorb all that buttery sauce instead of it just sliding off.