Save to Pinterest Last Tuesday, I found myself with a beautiful piece of cod and a craving for something that felt like sunshine on a plate. This pasta happened almost by accident, and now it's the dish my friends actually text me about afterward. The way crispy fish meets bright lemon and tender pasta creates this perfect harmony of textures and flavors.
My sister was visiting from Seattle and we were both exhausted from work, but this dinner transformed our evening completely. She kept saying 'I can't believe you made this' between bites, and honestly, neither could I. Sometimes the simplest ingredients create the most memorable meals.
Ingredients
- Firm white fish fillets: Cod or sea bass work beautifully because they hold their shape when pan-fried and flake into substantial pieces
- All-purpose flour: Creates that gorgeous golden crust we're after, but shake off excess or you lose the crispy texture
- Spaghetti or linguine: Long strands catch the fish flakes and sauce better than short pasta shapes
- Unsalted butter: Combines with olive oil for a silky sauce that clings to every strand of pasta
- Fresh garlic: Finely chopped so it infuses the butter without burning, which I learned the hard way
- Lemon zest and juice: Use both because zest gives aromatic brightness while juice provides that tangy finish
- Fresh parsley and chives: Parsley brings classic herbal notes while chives add mild onion sweetness
- Extra virgin olive oil: The finishing touch that elevates everything and brings it all together
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, then reserve that precious half cup of pasta water before draining
- Crisp the fish perfectly:
- Pat those fillets completely dry, season generously, lightly coat in flour, and pan-fry in hot oil until golden on both sides, then flake into big beautiful pieces
- Build the aromatic base:
- In the same skillet, melt butter with garlic until fragrant, then stir in lemon zest and those optional chili flakes for gentle warmth
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Save to Pinterest My neighbor smelled the garlic and lemon from her driveway and ended up staying for dinner with her family. That's the kind of dish this is, it pulls people in and creates these lovely unexpected moments around the table.
Choosing the Right Fish
Firm white fish is non-negotiable here because delicate varieties will fall apart during cooking. I've tested cod, sea bass, and haddock with great success, but avoid anything too flaky or soft. The fish needs to maintain structure through pan-frying and tossing.
Timing is Everything
Start your pasta water first, then prep everything while it comes to a boil. The fish cooks quickly once it hits the pan, so have all your ingredients measured and ready. I learned to chop my herbs and zest my lemon before I even season the fish.
Making It Your Own
This recipe welcomes variations based on what you love or have on hand. Sometimes I add capers for briny pops of flavor or toss in handfuls of arugula at the end for peppery freshness. The framework stays solid while you make it yours.
- Add a splash of white wine to the butter sauce for extra depth
- Try gluten-free flour and pasta if needed, it works surprisingly well
- Extra chili flakes turn this into a completely different but equally delicious dish
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Save to Pinterest This pasta has become my go-to for nights when I want something special but not complicated. Hope it finds a regular spot in your dinner rotation too.
Answers to Recipe Questions
- → What type of fish works best for this dish?
Firm white fish fillets like cod, haddock, sea bass, tilapia, or snapper work excellently. These varieties hold their shape during pan-frying and flake beautifully into large pieces when tossed with pasta.
- → Can I make this dish gluten-free?
Yes, simply substitute the all-purpose flour with gluten-free flour for dredging the fish, and use your favorite gluten-free pasta instead of regular spaghetti or linguine.
- → How do I prevent the fish from becoming soggy?
Pat the fish completely dry before seasoning, shake off excess flour after dredging, and cook over medium-high heat to achieve a crispy golden crust. Let the fish rest for 2 minutes before flaking to retain texture.
- → What can I add for extra flavor?
Capers bring a briny brightness, while fresh arugula adds peppery notes. Increase chili flakes for more heat, or add grated Parmesan before serving for extra richness.
- → What wine pairs well with this pasta?
A chilled Sauvignon Blanc or Pinot Grigio complements the lemon and herb flavors beautifully. The crisp acidity and light fruit notes balance the crispy fish and olive oil.
- → Can I prepare this dish ahead of time?
The components can be prepped in advance, but it's best assembled and served immediately while the fish remains crispy and the pasta is perfectly coated with the lemon-herb sauce.