Pan-Seared Haddock Fillets with Capers and Lemon-Butter Sauce

Recipe found on

The plan was to go camping in Cape Cod that weekend. I started looking for some easy recipes that could be re-created in the campground. You can actually watch the video here – Alton Goes Camping.


  • 2 haddock fillets (about 1 1/2  lbs)
  • some flour for dredging
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 2 tablespoons capers
  • juice of one lemon
  • bunch of chopped fresh parsley


Heat the olive oil with one tablespoon of butter in a medium pan over medium-high heat. Meanwhile, wash and dry the fish fillets with paper towels. You can cut each fillet in half if you wish. Mix together the flour, salt, and pepper in a shallow plate.

Once the pan is hot enough, roll the fish fillets in the flour mixture, shake off any access, and put in the pan away from you so the hot oil doesn’t spatter. Cook for about 3-4 minutes, then flip on the other side and cook for 2 more minutes.

Remove the fish from the pan, reduce the heat to medium, add one tablespoon of butter and let it melt. Remove the pan from the heat, add the capers and  lemon juice, and stir well to combine. Cook for 1 or 2 minutes until the sauce thickens a bit, remove from the heat and stir the parsley in. Pour the sauce over the fish fillets ans serve.


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