Crispy Fish Pasta (Print Version)

A bright dish featuring pan-fried fish flakes, lemon, fresh herbs, and perfectly tossed pasta for a satisfying main meal.

# What You'll Need:

→ Fish

01 - 1.1 lb skinless firm white fish fillets (e.g., cod, haddock, sea bass)
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 boiling 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

# Steps to Follow:

01 - Boil pasta in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water, then 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 fillets 3–4 minutes per side until golden and crispy. Transfer to a plate, rest 2 minutes, then flake into large bite-sized 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, tossing to coat. Pour in lemon juice, reserved pasta water as needed, and extra virgin olive oil. Stir in parsley and chives.
06 - Gently fold in flaked fish. Toss lightly to combine and warm through, being careful not to break fish pieces.
07 - Serve immediately garnished with extra herbs, freshly ground black pepper, and lemon wedges.

# Additional Tips::

01 -
  • The fish stays crispy while the pasta absorbs all those bright, buttery flavors—no mushy combine here.
  • It comes together in 35 minutes, making it perfect for when you want restaurant-quality food without the fuss.
  • One skillet does most of the heavy lifting, which means less cleanup and more time enjoying your meal.
02 -
  • Pat the fish completely dry before flouring—any moisture will steam instead of crisping, and you'll lose that beautiful golden texture you're after.
  • Don't oversalt the pasta water thinking it won't taste salty enough; you can always add more seasoning, but you can't take it out.
  • Reserve that pasta water before draining—the starch in it becomes your secret weapon for turning butter and lemon into a silky sauce that clings to every strand.
03 -
  • If your fish is particularly thick, you can tent it loosely with foil after the first flip to help it cook through without the crust burning.
  • A non-stick skillet is worth the investment for this recipe—it makes sliding the fish and tossing the pasta infinitely easier and less stressful.
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