Lemon Bass Pasta (Printable)

Tender grilled white fish topped over spaghetti in a bright lemon-butter sauce with fresh garlic and herbs.

# What You Need:

→ Fish

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

→ Pasta

06 - 12 oz 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain completely.
02 - While pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest on both sides.
04 - Grill fish 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 drained pasta and toss to coat, gradually adding reserved pasta water as needed to achieve a silky sauce consistency.
07 - Stir in chopped parsley and grated Parmesan cheese. Season with salt and black pepper to taste.
08 - Divide pasta among four plates and top each portion with one grilled fish fillet.
09 - Garnish with lemon wedges, additional parsley, and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes expensive but comes together in under an hour with pantry staples and one good piece of fish.
  • The lemon butter sauce clings to every strand of pasta without feeling heavy or overwrought.
  • Grilling the fish adds a smoky edge that turns simple weeknight cooking into something worth sitting down for.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the delicate balance of the sauce.
  • Reserve more pasta water than you think you need; it's the difference between a sauce that coats and one that just sits there.
  • Pat the fish fillets completely dry before grilling or they'll steam instead of getting those beautiful char marks.
03 -
  • Zest the lemons before juicing them; it's nearly impossible to zest a juiced lemon and you'll need both for maximum flavor.
  • Let the fish rest for a minute after grilling so the juices redistribute and every bite stays moist and tender.
  • Use tongs to toss the pasta in the skillet instead of a spoon; it gives you more control and prevents the strands from clumping together.
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