Crispy Fish Pasta (Printable Version)

Golden pan-fried fish flakes with al dente pasta, lemon, and fresh herbs. A vibrant Mediterranean dish that's easy and satisfying.

# Needed Ingredients:

→ 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

# Steps:

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 - 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 Advice:

01 -
  • The fish stays delicate and flaky instead of turning into tough little pebbles, because you're not overcooking it or manhandling it afterward.
  • Fresh lemon and herbs make it taste bright enough to feel like a restaurant dish, but genuinely simple enough for a Tuesday night.
  • It comes together faster than ordering takeout, and your kitchen smells incredible while it's happening.
02 -
  • Pat your fish completely dry before cooking, or it will steam instead of developing that golden crust that makes this dish special.
  • Reserve pasta water before draining—that starch is what turns a buttery sauce into something that actually clings to the pasta instead of sliding off.
  • Fold in the fish last and handle it gently; overworking it turns delicate flakes into a mushy texture that no amount of lemon can fix.
03 -
  • If your sauce seems too thick once everything is combined, add more pasta water one tablespoon at a time until it's silky and loose, not gluey.
  • For a gluten-free version, use gluten-free flour for dredging and gluten-free pasta, and it works just as beautifully with no compromise on texture or flavor.
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