Crispy Fish Pasta (Printable Version)

Golden pan-fried fish tossed with al dente pasta, fresh lemon, and herbs for a bright, satisfying Mediterranean meal.

# What You’ll Need:

→ Fish

01 - 1.1 lb firm white fish fillets (cod, haddock, 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 (optional)

→ Finishing Touches

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

# Method:

01 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, pat the fish fillets dry. Season with salt and pepper, then lightly dredge in flour, shaking off excess.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Add fish fillets and cook 3–4 minutes per side, until golden and crispy. Transfer to a plate and let 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, if using.
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.
06 - Gently fold in the flaked fish. Toss lightly to combine and warm through, taking care not to break up the fish too much.
07 - Serve immediately, garnished with extra herbs, black pepper, and lemon wedges.

# Expert Hints:

01 -
  • The fish gets a golden crust that adds texture to every forkful of pasta.
  • It tastes like a coastal vacation but uses ingredients you probably already have.
  • You can have dinner on the table in half an hour without feeling rushed.
  • Leftovers reheat surprisingly well, and the lemon keeps everything bright.
02 -
  • Drying the fish thoroughly before cooking is the difference between a golden crust and a soggy mess.
  • Don't skip reserving pasta water, its starch helps the sauce cling to the noodles instead of pooling at the bottom.
  • Add the fish at the very end and handle it gently so it stays in big, beautiful flakes instead of shredding.
03 -
  • Use a non-stick skillet so the fish releases easily and you don't lose that precious crispy crust.
  • Taste the pasta water before draining, if it's not salty enough, your whole dish will taste flat.
  • Let the fish rest for a minute or two after cooking so it firms up and flakes cleanly instead of crumbling.
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