Lemon Bass Pasta (Printable Version)

Grilled white fish atop spaghetti tossed in zesty lemon-butter sauce with fresh herbs and garlic.

# What You'll Need:

→ Fish

01 - 4 white fish fillets (6 oz each), skinless, such as sea bass or cod
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - Zest of 1 lemon

→ Pasta

06 - 12 ounces spaghetti or linguine
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 3 garlic cloves, minced
10 - Zest and juice of 2 lemons
11 - 1/2 cup reserved pasta water
12 - 1/4 cup fresh parsley, chopped
13 - 1/4 cup grated Parmesan cheese
14 - Salt and black pepper to taste

→ Garnish

15 - Lemon wedges
16 - Additional fresh parsley
17 - Extra grated Parmesan cheese, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat the fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest on both sides.
04 - Place fish on the heated grill pan or grill. Cook for 3 to 4 minutes per side until opaque and flaky. Remove from heat and cover loosely with aluminum foil to keep warm.
05 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
06 - Stir in lemon zest and juice. Add the drained pasta and toss to coat, adding reserved pasta water gradually to create a silky sauce consistency.
07 - Stir in chopped parsley and grated Parmesan cheese. Season with salt and black pepper to taste.
08 - Divide the pasta among four serving plates. Top each portion with a grilled fish fillet. Garnish with lemon wedges, additional parsley, and extra Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It feels elegant but comes together faster than most weeknight dinners, so you can impress without the stress.
  • The lemon butter sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You get restaurant quality fish at home, and honestly, grilling it is easier than it sounds.
  • Leftovers reheat surprisingly well, which almost never happens with seafood pasta.
02 -
  • Don't skip reserving the pasta water, plain water won't emulsify the sauce the same way because you need that starch.
  • If your fish sticks to the grill, it's not ready to flip yet, give it another 30 seconds and it will release on its own.
  • Add the Parmesan off the heat or it can seize up and get clumpy instead of melting smoothly into the sauce.
03 -
  • Oil the grill grates or your pan lightly before heating to help prevent sticking, even with well-seasoned fish.
  • Zest your lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll need both.
  • If your pasta water wasn't salty enough, don't try to fix it by over-salting the sauce, just season carefully at the end.
  • Let the fish rest for a minute after grilling, it helps the juices redistribute so every bite stays moist.
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