Haddock and Lemon Spaghetti
25 MIN
30 MIN

Haddock and Lemon Spaghetti


  • 3 onions, thinly sliced
  • 1/3 cup (75 ml) olive oil
  • 1 lb (454 g) skinless, boneless haddock
  • 3 tbsp (45 ml) lemon juice
  • 2 cloves garlic, chopped
  • ½ tsp red pepper flakes
  • ¾ lb (340 g) spaghetti
  • 1 cup (45 g) chopped cilantro
  • 1 lemon, grated zest
  • Salt and pepper


  1. In a large non-stick skillet over medium heat, soften the onions in the oil until they begin to brown. Add the fish and lemon juice. Continue cooking for about 5 minutes or until the fish is cooked and flakes easily. Add the garlic and red pepper flakes. Continue cooking for 1 minute. Season with salt and pepper.
  2. Meanwhile, in a large pot of salted boiling water, cook the spaghetti al dente. Reserve 1 cup (250 ml) of the cooking water. Drain.
  3. In the skillet, add the spaghetti, ½ cup (125 ml) of the cooking water, the cilantro and lemon zest to the fish mixture. Toss gently. Add cooking water or oil if needed. Adjust the seasoning.