Crispy Fish Pasta (Printable)

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

# What You 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

# Directions:

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 stays tender and flaky inside while the edges turn golden and crispy, creating this textural contrast that makes each bite feel intentional.
  • Lemon and garlic do the heavy lifting so you don't need cream or heavy sauces, keeping the whole thing light enough to eat without feeling weighed down.
  • The whole meal comes together in 35 minutes, which means weeknight dinners suddenly feel less like a chore and more like something you actually want to cook.
02 -
  • The fish cooks faster than you think, so don't wander away from the skillet; those extra 30 seconds past golden turns it from tender to dry, which is the only real mistake you can make.
  • Reserving pasta water is non-negotiable because that starchy liquid is what transforms separate ingredients into one cohesive dish with a glossy, clinging sauce.
03 -
  • Make sure the skillet is actually non-stick or well-seasoned because the fish releases moisture as it cooks and you want it to glide away cleanly rather than stick and tear.
  • If you want to add capers or arugula, toss them in at the very end so they don't wilt into the pasta; their texture and fresh bite should contrast with the warmth of everything else.
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