Crispy Fish Pasta (Printer-Friendly)

Golden pan-fried fish flakes combined with al dente pasta, fresh lemon, and herbs for a vibrant, light Mediterranean meal.

# What You'll Need:

→ Fish

01 - 1.1 lb 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 pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
02 - Pat fish fillets completely dry with paper towels. Season evenly with salt and pepper. Lightly coat each fillet 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 brown and crispy. Transfer to a plate and rest for 2 minutes, then flake into large bite-sized pieces.
04 - Reduce skillet 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 and toss to coat. Pour in lemon juice and reserved pasta water as needed. Add extra virgin olive oil and mix in parsley and chives until well combined.
06 - Gently fold flaked fish into the pasta mixture. Toss lightly to combine and warm through, being careful not to break up the fish pieces.
07 - Plate immediately and garnish with additional fresh herbs, freshly ground black pepper, and lemon wedges on the side.

# Expert Suggestions:

01 -
  • The fish develops an irresistible golden crust while staying tender inside, creating these gorgeous flaky morsels that distribute perfectly throughout the pasta.
  • Its one of those magical 35-minute meals that tastes like you spent hours in the kitchen, saving countless dinner emergencies at my house.
02 -
  • Overcooking the fish before flaking it results in dry, crumbly pieces that turn mealy when mixed with pasta.
  • Adding the herbs at the last possible moment preserves their bright flavor and vivid color, something I learned after serving disappointingly dull-looking pasta at a dinner party.
03 -
  • The residual heat in the pan continues cooking the garlic after you remove it from heat, so pull it slightly before it looks done to prevent bitterness from affecting your sauce.
  • When flaking the fish, leave some larger pieces intact for dramatic presentation and textural contrast against the smaller bits that distribute throughout the pasta.
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