Golden Pan-Fried Fish Pasta (Print Version)

Pan-fried fish with spaghetti, lemon zest, and aromatic herbs. A light, satisfying Mediterranean meal perfect for weeknight dinners.

# 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

# How to Make It:

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.

# Additional Tips::

01 -
  • The fish gets golden and crispy on the outside while staying tender inside, almost like little savory bites scattered through the pasta.
  • It comes together in about half an hour, which means you can make it on a weeknight without feeling like you spent all evening in the kitchen.
  • The brightness from the lemon and herbs makes it taste fresh and light, never heavy or greasy.
  • You can use whatever firm white fish you find on sale or catch yourself, so it is forgiving and flexible.
02 -
  • Do not skip drying the fish before you season it, because any moisture left on the surface will steam instead of crisp, and you will miss out on that golden crust.
  • Reserve the pasta water before you drain, because once it is gone, you cannot get it back, and you need it to loosen the sauce without adding plain water.
  • Use medium heat when you toss the pasta with the fish, or the delicate flakes will fall apart and turn into a paste instead of staying in nice big pieces.
03 -
  • Let the fish sit in the pan undisturbed for the full three to four minutes before you flip it, because moving it too early will tear the crust and leave it stuck to the skillet.
  • Taste the pasta water before you add salt to the pot, because if it tastes like the sea, your pasta will have enough seasoning on its own.
  • Toss the pasta with the sauce off the heat for the last minute so the fish stays intact and does not overcook, keeping it tender and flaky.
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