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1
Preheat the oven to 250F.
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2
Arrange a cooling rack atop a rimmed baking sheet.
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3
Bring a large pot of water to a boil for the pasta.
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4
Salt the water and cook the pasta to al dente.
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5
Heads up: You need to reserve a ladle of starchy cooking water for the pasta and peas just before draining.
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6
While the water comes to a boil, set up three dishes for breading the fillets.
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7
In the first, combine the flour with the Old Bay.
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8
In the second, beat the eggs with a splash of water.
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9
In the third, combine the bread crumbs, 1/2 cup of the Parmigiano, the thyme, and the grated zest of 1 lemon.
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10
Dip the fish fillets in the flour, then in the egg, and finally in the bread-crumb mixture.
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11
While the pasta is cooking, heat a large skillet over medium to medium-high heat with 4 tablespoons of the EVOO.
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12
Saute 2 fillets at a time for 6 to 7 minutes until golden, turning once.
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13
Place the first batch on a cooling rack atop the baking sheet to keep crisp.
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14
Youll 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.
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15
While the fish cooks, heat the remaining tablespoon of EVOO in a skillet over medium heat.
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16
Add the onions and garlic and cook until tender, 5 to 6 minutes.
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17
Add the peas and butter to the skillet with the onions and garlic and heat the peas through.
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18
Add the reserved ladle of starchy cooking water and the drained pasta.
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19
Turn off the heat, toss with the mint, parsley, and a couple handfuls of cheese, then season with salt and pepper.
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20
Serve the fish alongside the pasta.
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21
Cut the lemons into wedges and serve for topping fish.
