Golden crispy fish flakes tossed with pasta, fresh lemon zest, garlic, and aromatic herbs for a bright, satisfying meal.
# What you 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 spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat fish fillets completely dry. Season both sides 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. Cook fish fillets 3–4 minutes per side until golden and crispy. Let rest 2 minutes, then flake into large bite-sized pieces.
04 - Reduce heat to medium. Add butter and garlic to the same skillet, sautéing until fragrant, about 1 minute. Stir in lemon zest and chili flakes.
05 - Add drained pasta to the skillet, tossing to coat. Pour in lemon juice and reserved pasta water as needed. Add extra virgin olive oil, parsley, and chives, mixing thoroughly.
06 - Gently fold in flaked fish pieces, tossing lightly to combine and warm through. Serve immediately with extra herbs, black pepper, and lemon wedges.
