Crispy Fish Pasta (Printable)

Pan-fried fish with pasta, lemon, and fresh herbs for a vibrant Mediterranean-inspired main dish.

# What You'll Need:

→ Fish

01 - 1.1 lb firm white fish fillets (cod, haddock, or sea bass), skinless
02 - 2 tbsp all-purpose flour
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil

→ Pasta

06 - 12 oz spaghetti or linguine
07 - 1 tbsp salt (for pasta water)

→ Aromatics & Herbs

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, finely chopped
10 - Zest of 1 lemon
11 - Juice of 1 lemon
12 - 3 tbsp fresh parsley, chopped
13 - 2 tbsp fresh chives, chopped
14 - 1/2 tsp chili flakes

→ Finishing Touches

15 - 2 tbsp extra virgin olive oil
16 - Freshly ground black pepper, to taste
17 - Lemon wedges, for serving

# Directions:

01 - Cook spaghetti in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat fish fillets dry with paper towels. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
03 - Heat olive oil in large non-stick skillet over medium-high heat. Cook fish 3-4 minutes per side until golden and crispy. Rest 2 minutes, then flake into bite-sized pieces.
04 - Reduce heat to medium. Add butter and garlic to skillet, sautéing 1 minute until fragrant. Stir in lemon zest and chili flakes.
05 - Add drained pasta to skillet, tossing to coat. Pour in lemon juice, reserved pasta water as needed, and extra virgin olive oil. Mix in parsley and chives.
06 - Gently fold flaked fish into pasta. Toss lightly to combine and warm through, taking care not to break up fish excessively.
07 - Serve immediately with extra herbs, black pepper, and lemon wedges on the side.

# Expert Advice:

01 -
  • The crispy fish flakes hide little pockets of flavor that burst when you least expect them, making each bite slightly different from the last.
  • Its equally impressive for a casual weeknight dinner or when you need to pull together something that looks fancy without spending hours in the kitchen.
02 -
  • The pasta water is non-negotiable I once skipped reserving it and ended up with dry, separate strands instead of a cohesive dish.
  • Letting the fish rest before flaking is crucial, as it continues cooking slightly and firms up just enough to maintain those perfect flakes rather than turning to mush.
03 -
  • When flaking the fish, aim for pieces about the size of a quarter too small and they disappear, too large and they dominate each bite.
  • The residual heat from the pasta will continue cooking everything slightly, so remove the skillet from heat a moment before you think its done.
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