Save to Pinterest My neighbor Sofia knocked on my door one Thursday evening holding a bag of fresh cod and a lemon, asking if I knew what to do with it. We stood in my kitchen, and within half an hour, this pasta was born. The fish crisped up beautifully in the pan, and the whole dish came together so fast we barely had time to set the table. It tasted like something you'd order at a seaside restaurant, but we made it in sweatpants.
I made this for my brother when he visited last spring, and he kept asking what restaurant I ordered it from. When I told him I just pan-fried some fish and tossed it with pasta, he didn't believe me until I showed him the skillet still on the stove. Now he texts me every few weeks asking for the recipe again, even though I've sent it to him three times.
Ingredients
- Firm white fish fillets: Cod, haddock, or sea bass work best because they hold their shape when flaked and get wonderfully crispy in the pan.
- All purpose flour: A light coating gives the fish that golden crust without making it heavy or greasy.
- Spaghetti or linguine: Long noodles catch the lemon butter sauce and let the fish nestle in between each strand.
- Unsalted butter: It adds richness and helps the garlic bloom without burning.
- Garlic: Finely chop it so it melts into the sauce and doesn't overpower the delicate fish.
- Lemon zest and juice: The zest brings perfume, the juice brings brightness, together they wake up the whole dish.
- Fresh parsley and chives: They add color and a grassy freshness that balances the richness of the butter and oil.
- Chili flakes: Optional, but a pinch adds a gentle warmth that makes the flavors pop.
- Extra virgin olive oil: Drizzle it at the end for a silky finish and a fruity note that ties everything together.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your spaghetti until it still has a slight bite. Before draining, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.
- Prep the Fish:
- Pat the fish fillets completely dry with paper towels, then season both sides with salt and pepper before dusting them lightly in flour. Shake off any excess so the coating stays thin and crispy.
- Crisp the Fish:
- Heat olive oil in a large skillet over medium high heat until it shimmers, then lay the fish in gently and let it sizzle undisturbed for 3 to 4 minutes per side. When it is golden and flakes easily, transfer it to a plate and break it into large, bite sized pieces.
- Build the Sauce:
- Lower the heat to medium and add butter to the same skillet, letting it melt before tossing in the garlic. Stir until it smells sweet and toasty, about a minute, then add lemon zest and chili flakes if you like a little heat.
- Toss the Pasta:
- Add the drained pasta to the skillet and toss it in the garlic butter, then pour in the lemon juice, a splash of pasta water, and a drizzle of extra virgin olive oil. Stir in the parsley and chives until everything is glossy and coated.
- Fold in the Fish:
- Gently add the flaked fish to the pasta, folding it in with a light hand so the pieces stay intact. Let everything warm through for a minute, then taste and adjust with more salt, pepper, or lemon if needed.
- Serve:
- Plate the pasta while it is still steaming, and finish with extra herbs, a grind of black pepper, and a lemon wedge on the side. Serve immediately while the fish is still crispy on the edges.
Save to Pinterest The first time I served this, my friend Rachel sat at the table and said it tasted like summer on the coast, even though it was raining outside. She went quiet for a few bites, just twirling her fork and smiling. That is when I knew this recipe was a keeper.
Choosing Your Fish
Any firm white fish works beautifully here, but I have had the best results with cod and sea bass because they stay meaty and don't fall apart when you flake them. Tilapia and snapper are great budget friendly options, and if you can find fresh haddock, grab it. Just avoid anything too delicate like sole, it tends to dissolve into the pasta instead of holding its shape.
Getting the Pasta Right
Cook your pasta a minute shorter than the package says, because it will finish cooking in the skillet with the sauce. That little bit of firmness, what Italians call al dente, gives the dish structure and prevents it from turning mushy. And always, always salt your pasta water generously, it should taste like the sea.
Making It Your Own
This dish loves little additions that match your mood or your pantry. I have stirred in capers for brininess, tossed in a handful of arugula at the end for peppery bite, and even added cherry tomatoes when they were sweet and ripe. A splash of white wine in the garlic butter step makes it feel even more restaurant worthy, and a sprinkle of toasted breadcrumbs on top adds crunch if you are feeling fancy.
- Try swapping parsley for basil or dill if that is what you have on hand.
- Add a pinch of saffron to the butter for a Spanish twist.
- Toss in some peas or asparagus tips for color and a little sweetness.
Save to Pinterest This pasta has become my go to when I want something that feels special without the fuss. It reminds me that good food doesn't need to be complicated, just honest and made with care.
Recipe FAQs
- → What type of fish works best for this dish?
Firm white fish like cod, haddock, sea bass, tilapia, or snapper work excellently. Choose fish that holds its shape when flaked and has a mild flavor that complements the lemon and herbs.
- → Can I make this dish gluten-free?
Yes, simply substitute the all-purpose flour with gluten-free flour for dredging the fish, and use your favorite gluten-free pasta variety. The rest of the ingredients are naturally gluten-free.
- → How do I prevent the fish from breaking apart?
Pat the fish completely dry before cooking, don't overcook it, and let it rest for 2 minutes after pan-frying. When adding to the pasta, fold gently using a light hand to maintain larger flakes.
- → What can I add for extra flavor?
Capers add a briny tang, while a handful of fresh arugula provides peppery freshness. Cherry tomatoes, olives, or a pinch of saffron also complement the Mediterranean profile beautifully.
- → Can I prepare components ahead of time?
You can season and flour the fish up to 2 hours ahead, keeping it refrigerated. Chop herbs and garlic in advance, but cook the fish and pasta fresh for best texture and flavor.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the citrus and fish beautifully. Alternatively, a light Vermentino or unoaked Chardonnay would work wonderfully.