Crispy Fish Pasta (Printable)

Pan-fried white fish flakes combined with al dente pasta, bright lemon, and fresh herbs for an easy, vibrant Mediterranean meal.

# 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

# How To Make It:

01 - Cook spaghetti in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Pat fish fillets completely dry. Season with salt and pepper, then lightly dredge 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 large bite-sized pieces.
04 - Reduce skillet heat to medium. Add butter and garlic, sautéing until fragrant, about 1 minute. 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, being careful not to break up fish excessively.
07 - Plate immediately, garnished with additional herbs, freshly ground black pepper, and lemon wedges.

# Expert Advice:

01 -
  • The crispy edges of the fish become these incredible little flavor bombs that burst with each bite, something I discovered by happy accident when I was a bit too impatient with the heat.
  • It comes together in about 35 minutes but tastes like something that took all afternoon, perfect for those evenings when you want to impress without exhausting yourself.
02 -
  • Overcooking the fish before flaking it will result in dry, crumbly pieces that lose their texture in the pasta, so aim for just-cooked centers when searing.
  • Adding the lemon juice directly to the hot pan rather than over the finished dish creates a subtler, more integrated flavor that permeates the entire meal.
03 -
  • When selecting fish, press it gently with your finger and if it springs back immediately and feels firm, youve found the perfect piece for this recipe.
  • Toast the flour in a dry pan for just 30 seconds before dredging the fish to eliminate any raw flour taste and add a nutty dimension to the crust.
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