Go Back
Baked Flaky White Fish in Creamy Dill Caper Sauce

Baked Flaky White Fish in Creamy Dill Caper Sauce

This baked flaky white fish in creamy dill caper sauce combines tender cod, halibut, or sea bass with a rich lemony cream sauce made with garlic, shallot, capers, fresh dill, and Parmesan. It is an easy baked seafood dinner with bright citrus flavor and a smooth, savory finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, European-Inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 firm white fish fillets, such as cod, halibut, or sea bass, 5 to 6 oz each
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter
  • 1 large shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp brined capers, drained
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup Parmesan cheese, freshly grated
  • Freshly cracked black pepper, to taste
  • Fresh dill sprigs, for garnish
  • Fresh lemon wedges, for serving

Equipment

  • Rimmed baking sheet For baking the fish
  • parchment paper For lining the baking sheet
  • Medium saucepan or skillet For making the creamy dill caper sauce
  • whisk For smoothing the cream sauce
  • Fish spatula For transferring the baked fish

Method
 

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. 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. 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. 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. Pour in the chicken broth and simmer for 2 to 3 minutes, allowing it to reduce slightly and concentrate the flavor.
  6. 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. 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. 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.

Notes

Pat the fish thoroughly dry before seasoning so it bakes evenly.
Arrange the fillets in a single layer so they cook at the same rate.
Bake only until the fish is opaque and flakes easily with a fork.
Cook the shallot until softened before adding the garlic so both aromatics develop without burning.
Let the broth reduce slightly before adding the cream for a more concentrated sauce.
Keep the cream sauce at a gentle simmer rather than a hard boil.
Add the Parmesan over low heat and whisk until smooth before serving.