Garlic Butter Haddock over Fettuccini

A simple and satisfying dish that is reminiscent of your local Italian restaurant. Great for a weeknight meal or an easy weekend lunch.

Serves 2

Two 6 oz. haddock fillets, cut into 4 strips each 

Kosher salt and freshly ground black pepper

¼ tsp. cayenne pepper

¼ cup corn starch

2 Tbsp. olive oil

6 Tbsp. unsalted butter

3 cloves garlic, minced

1 Tbsp. lemon juice

1 Tbsp. chopped parsley, plus more for serving

4 oz. fettuccini, cooked according to package directions

1 lemon, cut into wedges

Season the haddock with salt, black pepper, and cayenne pepper. Dredge in the corn starch.

In a large nonstick skillet over medium, heat the oil until it shimmers. Add the haddock strips in a single layer until crispy and golden brown, about 4 minutes. Flip and cook until a second side is crisp and golden brown, 3 minutes more. Remove the fish and drain on paper towels.

In a small saucepan, melt the butter with the garlic. Pour into a medium bowl, whisk together with the lemon juice, parsley, and a large pinch of salt. Spoon 2 Tbsp. of the mixture over the fish pieces. Add the pasta to the bowl and toss, seasoning to taste with more salt and pepper. 

Plate the pasta and the fish and serve with lemon wedges on the side.