If you enjoy a creamy seafood recipe with plenty of fresh lemon flavor, this baked white fish is worth trying. The fish stays tender and flaky while a rich sauce made with dill, capers, garlic, and Parmesan brings bright, savory flavor to every bite.
Why You’ll Love This Recipe
- Simple baked fish, elevated. A basic oven-baked fillet becomes something special with the right sauce.
- That dill caper sauce. Briny capers and fresh dill add a classic, bright flavor combination.
- Ready in 25 minutes. An elegant dinner that comes together quickly.
- Works with several fish varieties. Cod, halibut, or sea bass all work beautifully here.
Ingredients
- 4 firm white fish fillets, such as cod, halibut, or sea bass, 5 to 6 oz each
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp unsalted butter
- 1 large shallot, finely minced
- 2 cloves garlic, finely minced
- ¼ cup chicken broth
- 1 cup heavy cream
- 3 tbsp brined capers, drained
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- Freshly cracked black pepper, to taste
- Fresh dill sprigs, for garnish
- Fresh lemon wedges, for serving
How to Make Baked Flaky White Fish in Creamy Dill Caper Sauce
1. Prepare the oven. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Season the fish. Pat the white fish fillets thoroughly dry. Rub both sides with olive oil, then season evenly with garlic powder, kosher salt, and black pepper.
3. Bake until flaky. Arrange the fish fillets in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until the fish is opaque and flakes easily with a fork.
4. Sauté the aromatics. While the fish bakes, melt the butter in a saucepan or skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
5. Add the broth. Pour in the chicken broth and simmer for 2 to 3 minutes, allowing it to reduce slightly and concentrate the flavor.
6. Make the creamy sauce. Reduce the heat to medium-low and slowly stir in the heavy cream. Gently simmer for 2 to 3 minutes, until the sauce begins to thicken and lightly coats the back of a spoon.
7. Add dill, capers, and Parmesan. Stir in the capers, chopped dill, lemon juice, and Parmesan cheese. Whisk over low heat for about 1 minute, until the Parmesan melts and the creamy dill caper sauce is smooth. Season with black pepper to taste.
8. Finish and serve. Transfer the baked white fish to serving plates and generously spoon the creamy dill caper sauce over each fillet. Garnish with fresh dill and serve immediately with lemon wedges.
Tips for the Best Baked Fish in Dill Caper Sauce
- Pat the fish very dry before seasoning. This helps it bake up nicely without excess moisture pooling on the sheet.
- Don’t overbake the fish. Twelve to fourteen minutes is usually right, but check for doneness based on the thickness of your fillets.
- Let the broth reduce before adding the cream. This step concentrates the flavor for a richer sauce.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
What to Serve with Baked Fish in Dill Caper Sauce
This dish pairs beautifully with rice, mashed potatoes, or a simple green salad. Crusty bread is also great for soaking up any extra sauce.
Frequently Asked Questions
Can I use a different white fish?
Yes, any firm white fish like haddock or grouper would also work well in this recipe.
Can I use frozen fish?
Yes, just thaw completely and pat very dry before seasoning and baking.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Baked Flaky White Fish in Creamy Dill Caper Sauce
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Pat the white fish fillets thoroughly dry. Rub both sides with olive oil, then season evenly with garlic powder, kosher salt, and black pepper.
- Arrange the fish fillets in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until the fish is opaque and flakes easily with a fork.
- While the fish bakes, melt the butter in a saucepan or skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
- Pour in the chicken broth and simmer for 2 to 3 minutes, allowing it to reduce slightly and concentrate the flavor.
- Reduce the heat to medium low and slowly stir in the heavy cream. Gently simmer for 2 to 3 minutes, until the sauce begins to thicken and lightly coats the back of a spoon.
- Stir in the capers, chopped dill, lemon juice, and Parmesan cheese. Whisk over low heat for about 1 minute, until the Parmesan melts and the creamy dill caper sauce is smooth. Season with black pepper to taste.
- Transfer the baked white fish to serving plates and generously spoon the creamy dill caper sauce over each fillet. Garnish with fresh dill and serve immediately with lemon wedges for an easy baked seafood dinner.