Crispy Fish Pasta (Printable)

Golden fish flakes with pasta, lemon, and herbs create a bright Mediterranean meal.

# What You Need:

→ Fish

01 - 1.1 lbs 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 before draining.
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 pieces.
04 - Reduce skillet heat to medium. Add butter and garlic, sautéing 1 minute until fragrant. Stir in lemon zest and chili flakes.
05 - Add drained pasta to skillet with lemon juice, reserved pasta water as needed, and extra virgin olive oil. Toss to coat evenly with parsley and chives.
06 - Gently fold flaked fish into pasta. Toss lightly to warm through without breaking fish. Serve with extra herbs, black pepper, and lemon wedges.

# Expert Advice:

01 -
  • The golden crispy fish creates such satisfying texture contrasts against soft pasta
  • Everything comes together in one skillet, which means minimal cleanup
  • Fresh lemon and herbs make each bite feel bright and light
02 -
  • Dry the fish thoroughly before flour coating, otherwise you will end up with soggy instead of crispy results
  • Do not overcrowd the pan when cooking the fish or the temperature will drop too much for proper browning
  • The reserved pasta water is crucial for creating that silky sauce that clings to every strand
03 -
  • Let your fish rest for a couple minutes after cooking, just like steak, so the juices redistribute
  • Room temperature fish cooks more evenly than cold straight from the refrigerator
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