Crispy Fish Pasta Delight (Printer View)

Golden fish flakes and al dente pasta meet fresh lemon and herbs in this bright Mediterranean dish.

# What you'll need:

→ Fish

01 - 1.1 lb firm white fish fillets (e.g., cod, haddock, 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 (optional)

→ Finishing Touches

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

# Method:

01 - Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Pat fish fillets dry. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Cook fish 3–4 minutes per side until golden and crispy. Transfer to plate, rest 2 minutes, then flake into large pieces.
04 - Reduce heat to medium in the same skillet. Add butter and garlic; sauté until fragrant, about 1 minute. Stir in lemon zest and chili flakes if using.
05 - Add drained pasta to skillet, toss 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 mixture. Toss lightly to warm through without breaking fish.
07 - Plate immediately and garnish with extra herbs, black pepper, and lemon wedges.

# Expert Advice:

01 -
  • The fish stays tender and flaky while the pasta soaks up all that bright lemon and garlic magic.
  • It feels indulgent but comes together in under 40 minutes, which means weeknight dinners suddenly feel like celebrations.
  • There's something deeply satisfying about watching golden fish flakes mingle with al dente pasta, and it photographs almost as well as it tastes.
02 -
  • Pat your fish completely dry before cooking, any moisture on the surface will steam instead of fry, and you'll miss that beautiful crispy edge.
  • Don't skip reserving pasta water, that starchy liquid is what transforms oil and lemon juice into a silky sauce that actually coats the noodles.
  • Fold the fish in at the very end and handle it gently, rough tossing will turn those delicate flakes into shreds and lose the whole point of the dish.
03 -
  • Save your pasta water before draining—that starchy liquid is pure gold for creating a silky sauce that actually clings to the noodles instead of pooling at the bottom of the bowl.
  • A non-stick skillet makes all the difference here because the fish won't stick, you'll get better crust, and cleanup takes thirty seconds instead of thirty minutes.
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