# 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 - Boil salted water in a large pot. Cook spaghetti or linguine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Pat fish fillets dry, season with salt and pepper. 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 to 4 minutes per side until golden and crispy. Transfer to a plate, rest 2 minutes, then flake into large bite-sized pieces.
04 - Reduce heat to medium. Add butter and garlic to the same skillet, sauté until fragrant, about 1 minute. Stir in lemon zest and optional chili flakes.
05 - Add drained pasta to skillet and toss to coat. Pour in lemon juice, reserved pasta water as needed, and extra virgin olive oil. Mix in chopped parsley and chives.
06 - Gently fold in flaked fish, toss lightly to combine and heat through without breaking fish pieces.
07 - Plate immediately, garnish with extra herbs, freshly ground black pepper, and lemon wedges.
