Crispy Fish Pasta (Printable View)

Golden pan-fried fish flakes combined with al dente pasta, bright lemon, and fresh herbs in this easy Mediterranean main dish.

# 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

# 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 -
  • It turns humble ingredients into something that tastes like you ordered it at a coastal bistro.
  • The crispy fish adds texture that makes every bite interesting, not just soft and saucy.
  • You can have dinner on the table in half an hour without feeling rushed or frazzled.
  • Leftovers reheat surprisingly well if you warm them gently in a skillet, not the microwave.
02 -
  • Do not skip drying the fish, wet fillets will never crisp up no matter how hot your pan is, and they will stick like glue.
  • Reserve pasta water before draining because once it is gone, you cannot recreate that starchy magic that makes the sauce cling.
  • Add the fish at the very end and handle it gently, overworking it turns crispy flakes into sad little crumbs.
  • Taste the pasta water before salting the sauce, sometimes it is salty enough on its own and you do not need more.
03 -
  • Use a non stick skillet for the fish so you do not lose half the crust to the pan, and do not move the fillets around while they cook.
  • If your garlic starts to brown too fast, pull the pan off the heat for a few seconds and lower the temperature before continuing.
  • Toss the pasta in the skillet off the heat if you are nervous about overcooking, the residual warmth is enough to bring everything together.
  • Finish each plate with a drizzle of your best olive oil, it makes a noticeable difference in flavor and shine.
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