Crispy Fish Pasta (Printable format)

Pan-fried fish with pasta, lemon, garlic, and fresh herbs. A bright Mediterranean-inspired dish in 35 minutes.

# List of ingredients:

→ Fish

01 - 1.1 lb firm white fish fillets (cod, haddock, or sea bass), skinless
02 - 2 tablespoons all-purpose flour
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons olive oil

→ Pasta

06 - 12 oz spaghetti or linguine
07 - 1 tablespoon salt for pasta water

→ Aromatics & Herbs

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, finely chopped
10 - Zest of 1 lemon
11 - Juice of 1 lemon
12 - 3 tablespoons fresh parsley, chopped
13 - 2 tablespoons fresh chives, chopped
14 - 1/2 teaspoon chili flakes

→ Finishing Touches

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

# How to make it:

01 - Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat fish fillets dry with paper towels. Season generously with salt and pepper, then lightly dredge in flour, shaking off any excess.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Add fish fillets and cook for 3–4 minutes per side until golden and crispy. Transfer to a plate and rest for 2 minutes, then flake into large bite-sized pieces.
04 - In the same skillet, reduce 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 the skillet, tossing to coat. Pour in lemon juice, reserved pasta water as needed, and extra virgin olive oil. Mix in parsley and chives until well combined.
06 - Gently fold flaked fish into the pasta mixture. Toss lightly to combine and warm through, taking care not to break up the fish pieces.
07 - Serve immediately, garnished with additional herbs, freshly ground black pepper, and lemon wedges on the side.

# Expert Suggestions:

01 -
  • It feels fancy but uses pantry staples and one skillet for most of the work.
  • The crispy, golden fish flakes add texture that makes every bite interesting.
  • Lemon and herbs keep it bright and light, never heavy or boring.
  • Its quick enough for a weeknight but impressive enough for guests.
02 -
  • Dry the fish fillets completely before flouring, or the coating will turn gummy instead of crispy.
  • Don't skip the pasta water, it contains starch that helps the sauce emulsify and cling to every strand.
  • Use a gentle hand when folding in the fish, you want flaky chunks, not a mushy paste.
03 -
  • Let the fish rest for a minute or two after cooking, it makes it easier to flake and keeps it from falling apart too much.
  • If your skillet is small, cook the fish in batches so it crisps up instead of steaming.
  • Zest your lemon before you juice it, it is nearly impossible to do it the other way around.
  • Serve this dish the moment it is done, it loses its magic if it sits too long.
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