Our favourite fish pasta recipe, Spaghetti Al Limone with Chilli, Almonds, and Green Beans, is light and fresh with a tangy lemon and chilli kick. This Italian-inspired dish is incredibly easy and quick to make, making it a perfect go-to recipe for busy weeknights. Not only does it offer a burst of flavour, but it's also a healthy option that will satisfy your cravings without compromising on nutrition.

Spaghetti with fresh herbs, fish, beans and specks of chilli on a white plate with red utensils or chequered red and white table cloth — Spaghetti al Limone with Fish and Green Beans

Spaghetti Al Limone, a classic pasta dish, has been a staple in Italian cuisine for centuries. Its roots can be traced back to the Amalfi Coast, a picturesque region renowned for its abundant citrus orchards. This dish beautifully highlights the versatility of lemons.

What makes this Spaghetti al Limone with a twist the best?

We love mastering simple recipes, believing that a strong foundation unlocks endless creative possibilities. By adjusting or substituting ingredients, we transform a basic recipe into many different recipes. In this recipe we have added fish and green beans, but the possibilities are endless.

What will you need to make this recipe?

Spaghetti
Rockling fillets (or substitute, see note 1)
Olive oil
Lemon
Red chilli
Green beans
Extra virgin olive oil
Basil
Slivered almonds
Parmesan cheese

More variations and tips for this recipe

Shrimp and Asparagus:
Sauté shrimp and blanched asparagus separately. Toss them into the lemon-infused spaghetti along with the green beans for a tasty seafood twist.
Creamy Lemon Chicken:
Sauté chicken breast pieces until cooked through, then remove from the skillet. In the same skillet, prepare the lemon sauce as per the original recipe, but also add a splash of cream. Add the cooked chicken back to the skillet, mix with the sauce, and combine with the cooked spaghetti for a luscious and tangy chicken pasta.
Roasted Vegetable Medley:
Roast a variety of your favourite vegetables, such as cherry tomatoes, zucchini, and bell peppers, until tender and slightly caramelized. Toss them with the lemon-infused spaghetti, adding a handful of fresh herbs like thyme or oregano for added flavour.
Lemon and Spinach:
Sauté fresh spinach until wilted and toss it into the lemony spaghetti along with some toasted pine nuts or walnuts. The combination of the lemon and vibrant spinach creates a healthy and delicious option.
Caprese Twist:
Add diced fresh tomatoes, mozzarella cheese pearls, and torn basil leaves to the lemon-infused spaghetti. The burst of flavours from the tomatoes and the creaminess of the mozzarella adds a delightful Caprese-inspired twist to the dish.

Spaghetti al Limone with Fish

Author: Margaretha @myconvenientkitchen
Total Time: 25 minutes
Yield: 4 1x

Print Recipe

Description

Whether you're looking for a quick weeknight dinner or a dish to impress guests, this recipe is sure to become a favourite.

Ingredients

Units Scale

320g Spaghetti
4 fillets Rockling fillets (see note 1)
1 tbs Olive oil
2 Lemons, zest (see note 3)
2 Lemons, juiced
1 Large red chilli, seeds removed, finely sliced (optional)
Salt and pepper, to taste
250g Green beans cut into 3cm lengths
Extra virgin olive oil, for drizzling
½ cup Basil, roughly chopped
2 tbs Slivered almonds, optional
80g Parmesan cheese, grated, for serving optional

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Instructions

Preheat oven to 180°C/160°C fan forced.

Cook the beans in a large saucepan of boiling, salted water for 3 minutes or until they are just tender. Use a slotted spoon to remove the beans from the saucepan and set aside.
Bring the water back to a boil in the same large saucepan and cook the pasta until it is al dente. Drain the pasta, but save 1 cup of the cooking water. Keep the pasta warm.
Spread the almonds in a single layer on a baking sheet and toast them in the oven for 3-4 minutes until they turn golden. Take them out of the oven and transfer them to a plate to cool.
Place the fish fillets on a plate and drizzle them with 1 tablespoon of olive oil. Then, drizzle half of the lemon juice and half of the lemon zest over the fillets. Add half of the chili and season with salt and pepper.
Pan fry the fillets in a large frying pan until they are just cooked through. Keep the cooking juices in the frying pan.
Flake the fish into bite size pieces.
In the same frying pan, use the reserved pasta cooking water to deglaze the pan (see note 2). Add the remaining lemon juice and zest.
Add the spaghetti, beans, and a drizzle of extra virgin olive oil to the frying pan. Mix everything together. Season with salt and pepper to taste.
Lightly toss in the fish, basil and parmesan cheese.
Serve immediately, sprinkled with toasted almonds.

Notes

Here are a few substitute options for rockling fish in the Spaghetti Al Limone recipe:
Cod is a popular white fish with a mild flavour and delicate texture. It can be steamed or pan-fried as a substitute for rockling in this recipe.
Snapper is a versatile fish with a mild, slightly sweet taste. It can be pan-fried or steamed to perfection and works well as an alternative to rockling in this recipe.
Barramundi is a flavourful fish with a buttery and moist texture. Its mild taste makes it a great substitute for rockling in the Spaghetti Al Limone recipe.
If you enjoy a stronger fish flavour, salmon can be an excellent substitute. Opt for skinless salmon fillets and cook them to your preferred doneness before flaking and adding them to the dish.
Remember to adjust the cooking time and method according to the substitute fish you choose, as cooking times may vary. Enjoy exploring different fish options to suit your taste preferences and availability.
Deglazing: Adding liquid (such as broth, wine, or water) to a hot pan to loosen and dissolve the flavourful bits stuck to the bottom, creating a tasty sauce or base for further cooking.
Always zest lemon first and then juice it.

Prep Time: 5
Cook Time: 20
Category: Fish and Shellfish
Method: Stove
Cuisine: Mediterranean