Step 1

Pat fish dry, season generously with salt, and let sit for 10 minutes while water comes to a boil. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, 10 to 12 minutes. Reserve 1 ¼ cups of the cooking water, then drain the pasta.

Step 2

In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until shimmering. Rinse the fish, then pat dry. Add to the skillet and cook, turning once, until lightly browned and cooked through, about 6 minutes. Transfer to a plate and break into large flakes.

Step 3

Add the remaining oil to the skillet along with the garlic and cook over medium-high heat until fragrant, about 30 seconds. Add the pasta and ¾ cup of the reserved cooking water, and cook, stirring until reduced slightly, about 3 minutes. Add the spinach, artichokes, olives, and capers, and remaining pasta water, and cook, stirring until the pasta is coated in a creamy sauce, 2 to 3 minutes. Add the fish and any accumulated juices, and cook just until heated through. Season lightly with salt and crushed red pepper and sprinkle with the lemon zest. Serve immediately.