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Italian Fish Spaghetti

Italian Fish Spaghetti Recipe

My friend made this after seeing a similar recipe on some cooking program on TV. It turned out really well and is just different enough from the way we typically serve pasta that we tend to go back to it when we want something a little different, especially since it fits my friend rule that if you don’t know what to have, make something Italian.


8 ounces {225 g} spaghetti
1 pound {455 g} perch, or other white fish
2 tablespoons {30 ml} olive oil
1/2 teaspoon {1.5 g} minced garlic
2 tablespoons {30 ml} lemon juice
1 tablespoon {2.5 g} Italian seasoning
1/4 teaspoon {0.5 g} black pepper
2 cups {360 g} canned no-salt-added tomatoes
1/4 cup {60 ml} white wine
2 tablespoons {8 g} fresh parsley


1. Cook spaghetti according to package directions, drain and set aside.
2. Cut fish into 1-inch (2.5-cm) cubes.
3. In a large skillet heat olive oil. Add garlic, lemon juice, Italian seasoning, and pepper. Cook until garlic starts to brown.
4. Add fish and cook until nearly done.
5. Add tomatoes and reheat to boiling. Remove from heat.
6. Stir in spaghetti and wine and toss to coat spaghetti with sauce. Sprinkle with parsley.

Servings: 4