Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 250°F. Arrange a cooling rack atop a rimmed baking sheet.
Step 2
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: You need to reserve a ladle of starchy cooking water for the pasta and peas just before draining.
Step 3
While the water comes to a boil, set up three dishes for breading the fillets. In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the bread crumbs, 1/2 cup of the Parmigiano, the thyme, and the grated zest of 1 lemon. Dip the fish fillets in the flour, then in the egg, and finally in the bread-crumb mixture.
Step 4
While the pasta is cooking, heat a large skillet over medium to medium-high heat with 4 tablespoons of the EVOO. Sauté 2 fillets at a time for 6 to 7 minutes until golden, turning once. Place the first batch on a cooling rack atop the baking sheet to keep crisp. You’ll need to add 2 tablespoons more EVOO to the pan for the next batch and let the oil get hot again before cooking the second batch.
Step 5
While the fish cooks, heat the remaining tablespoon of EVOO in a skillet over medium heat. Add the onions and garlic and cook until tender, 5 to 6 minutes. Add the peas and butter to the skillet with the onions and garlic and heat the peas through. Add the reserved ladle of starchy cooking water and the drained pasta. Turn off the heat, toss with the mint, parsley, and a couple handfuls of cheese, then season with salt and pepper.
Step 6
Serve the fish alongside the pasta. Cut the lemons into wedges and serve for topping fish.
