Save This dish features tender haddock fillets baked to perfection with a zesty blend of lemon juice and zest, briny capers, minced garlic, and fresh parsley. The fillets are arranged in a baking dish, generously coated with the flavorful marinade, and topped with lemon slices before baking. The result is a moist, flaky fish with bright citrus notes and a Mediterranean flair. Ideal for an easy, healthful meal that pairs well with steamed vegetables or roasted potatoes, it’s ready in just 30 minutes.
I discovered this recipe during a trip to a coastal town where the local fishermen brought in the freshest catch right to the restaurant door. The smell of lemon and garlic drifting from their tiny kitchen made my mouth water before I even sat down at my table. When I tried recreating it at home, I was surprised how easily restaurant quality fish could come out of my own oven. Now its my go to when I want something that feels fancy without any actual fuss.
Last summer my sister who swears she hates fish tried this and asked for seconds. She said it didnt taste fishy at all just fresh and light like a vacation dinner. Since then Ive made it for dinner parties where people actually asked for the recipe before dessert even arrived. Theres something about those briny capers and bright lemon that makes everyone feel like theyre eating somewhere special.
Ingredients
- Haddock fillets: This mild white fish is perfect for letting the bright flavors shine though cod or pollock work beautifully too
- Olive oil: Use a good quality extra virgin oil here because youll really taste it in the final dish
- Lemon: Both the zest and juice are essential for that fresh Mediterranean brightness
- Capers: These little briny buds are the secret ingredient that makes everything taste restaurant quality
- Garlic: Minced finely so it distributes evenly through the marinade without overpowering the delicate fish
- Fresh parsley: Adds a pop of color and a fresh herbal note that balances the rich olive oil
Instructions
- Heat the oven:
- Set your oven to 200°C 400°F and prep your baking dish with parchment or a quick slick of oil
- Arrange the fish:
- Lay those beautiful haddock fillets in a single layer so they cook evenly
- Mix the magic:
- Whisk together the olive oil lemon zest and juice capers garlic salt and pepper until fragrant
- Pour over the fish:
- Drizzle that bright garlicky mixture right over the fillets making sure each one gets coated
- Add the herbs:
- Sprinkle the fresh parsley generously across the fish
- Top with lemon:
- Arrange those pretty lemon slices on top like little citrus jewels
- Bake until perfect:
- Slide it in the oven for 18 20 minutes until the fish flakes easily and looks opaque throughout
- Serve immediately:
- Bring it straight to the table while its still steaming and fragrant
Save The first time I made this for a weeknight dinner my husband actually paused mid bite and said this is what we should have for our anniversary dinner. Now this simple baked fish has become our celebration meal even when we are just celebrating making it through a Tuesday. Thats the kind of dish that turns an ordinary dinner into something worth lingering over.
Making It Your Own
Sometimes I add a splash of white wine to the marinade when I want it to feel a little more elegant. The alcohol cooks off completely but leaves behind this subtle depth that makes people wonder what your secret ingredient is. Ive also discovered that a pinch of red pepper flakes creates this beautiful warmth that balances the citrus perfectly.
Side Dishes That Work
Roasted potatoes with rosemary are my favorite pairing because they soak up all those delicious pan juices. A simple arugula salad with a light vinaigrette cuts through the richness beautifully. When I want something really easy steamed green beans with just a squeeze of fresh lemon echo the flavors in the fish.
Leftovers And Storage
This fish is actually wonderful cold the next day tucked into a salad or sandwich. I love breaking the leftovers over mixed greens with an extra squeeze of lemon and maybe some avocado. The flavors continue to develop overnight making leftovers almost better than the first night.
- Store in an airtight container for up to 2 days in the refrigerator
- Reheat gently in the oven at 160°C 325°F to avoid drying out the fish
- Never microwave it you will ruin the delicate texture completely
Save Sometimes the simplest recipes are the ones that become permanent residents in your weekly rotation. This baked haddock has that magical combination of being easy enough for Tuesday but special enough for company.
Recipe FAQs
- → What type of fish works best for this dish?
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Firm white fish like haddock, cod, or pollock are excellent choices as they hold up well during baking and absorb the flavors nicely.
- → Can I prepare the marinade in advance?
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Yes, the marinade can be mixed ahead of time and stored in the refrigerator for up to a day, which allows the flavors to meld even more.
- → What side dishes complement this entrée?
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Steamed vegetables, roasted potatoes, or a fresh green salad pair beautifully and balance the lemony brightness of the fish.
- → How can I prevent the fish from drying out while baking?
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Be sure to bake just until the fish is opaque and flakes easily. Also, the olive oil and lemon marinade help keep the fillets moist.
- → Is it possible to use fresh herbs other than parsley?
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Yes, fresh dill or basil can be substituted or added for different aromatic profiles that complement the lemon and capers.
