Lemon Bass Pasta

The smell of lemon and butter hitting a hot pan always brings me straight back to my kitchen on a random Tuesday night when I had fish to use and no real plan. I grabbed lemons, boiled pasta, and figured I'd wing it. What came out was this bright, restaurant-worthy dish that my partner kept asking for every week after. It's one of those recipes that feels fancy but comes together faster than ordering takeout.

I made this for my in-laws once, convinced they'd prefer something more traditional. They scraped their plates clean and asked if I had the recipe written down. My father-in-law, who usually just nods politely at dinner, said it reminded him of a place he ate at in Sicily. I didn't tell him I'd never been and just got lucky with butter and citrus.

Ingredients

• White fish fillets (sea bass or cod): Sea bass has a buttery texture that holds up beautifully on the grill, but cod works just as well and costs less.
• Olive oil: Use this both for grilling the fish and building the pasta sauce, it adds richness without competing with the lemon.
• Lemon zest and juice: Zest goes on the fish before grilling and into the sauce for double the citrus punch, juice brings the brightness that makes this dish sing.
• Spaghetti or linguine: Either shape works, I prefer linguine because it catches more sauce, but spaghetti is always in my pantry.
• Garlic cloves: Fresh minced garlic blooms in the butter and oil, just don't let it brown or it turns bitter.
• Unsalted butter: Combined with olive oil, this creates a silky, glossy sauce that coats the pasta without separating.
• Reserved pasta water: The starchy water is the secret to making the sauce cling instead of puddle at the bottom of the bowl.
• Fresh parsley: Adds a pop of green and a subtle herbal note that balances the richness.
• Parmesan cheese: Grated fresh, not the dusty stuff, it melts into the sauce and adds a salty, nutty finish.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, usually about 8 to 10 minutes. Before draining, scoop out half a cup of the cloudy pasta water and set it aside, it's liquid gold for the sauce.

Prep and season the fish:

Pat the fillets completely dry with paper towels so they get a good sear, then drizzle with olive oil and season both sides with salt, pepper, and lemon zest. The zest on the fish before grilling adds a subtle citrus crust that tastes incredible.

Grill the fish:

Heat your grill pan over medium high until it's nearly smoking, then lay the fillets down gently and resist the urge to move them. Let them cook for 3 to 4 minutes per side until they're opaque and flake easily, then cover loosely with foil to keep warm.

Start the sauce:

In a large skillet, melt the butter with olive oil over medium heat, then add the minced garlic and stir constantly for about a minute. You want it fragrant and golden, not brown, because burnt garlic will ruin the whole dish.

Add lemon and pasta:

Stir in the lemon zest and juice, then add the drained pasta and toss everything together, adding splashes of reserved pasta water until the sauce becomes silky and coats each strand. The water helps emulsify the fat and citrus into a cohesive sauce instead of a greasy puddle.

Finish and serve:

Toss in the chopped parsley and grated Parmesan, taste and adjust salt and pepper, then divide the pasta among plates. Top each serving with a grilled fish fillet, garnish with lemon wedges and extra parsley, and serve immediately while everything is hot.

Save

The first time I plated this and saw the golden fish sitting on top of glossy lemon pasta, I realized I'd made something that looked like it belonged in a magazine. My kids, who usually pick at fish, ate every bite and asked why we didn't make fancy dinners like this more often. I didn't tell them it took less effort than their chicken nuggets.

Choosing Your Fish

Sea bass is ideal because it's mild, flaky, and forgiving on the grill, but I've used cod, halibut, and even tilapia with great results. The key is picking a firm white fish that won't fall apart when you flip it. If your fish is thin, reduce the grilling time by a minute per side. Thicker fillets might need an extra minute, just watch for that opaque center.

Getting the Sauce Right

The magic happens when you add that reserved pasta water a little at a time, tossing constantly so the starch binds with the butter and oil. If the sauce looks too thick, add more water. If it's too thin, let it simmer for 30 seconds to tighten up. The Parmesan will also thicken it slightly as it melts in, so don't panic if it looks loose at first.

Variations and Upgrades

I've added cherry tomatoes to the skillet with the garlic for a pop of sweetness and color. A pinch of red pepper flakes brings a gentle heat that plays beautifully with the lemon. If you want more vegetables, toss in some blanched asparagus or sautéed spinach right before adding the pasta.

• Use gluten free pasta if needed, just cook it a minute less than the package says because it can get mushy fast.
• Swap Parmesan for Pecorino Romano if you want a sharper, saltier finish.
• Grill extra fish and flake it into the pasta for an even heartier meal.

Save

This dish has become my go to when I want to feel like I'm dining somewhere special without leaving my kitchen. Serve it with a crisp white wine and good bread, and you've got a meal that turns any night into an occasion.

Recipe Questions & Answers

→ What type of white fish works best for this dish?

Sea bass and cod are ideal choices, but other mild white fish like halibut, flounder, or snapper work wonderfully. Choose firm fillets that won't flake apart during grilling.

→ Can I prepare this dish without a grill?

Absolutely. Pan-sear the fish in a hot skillet with olive oil for 3-4 minutes per side until opaque and flaky. A grill pan also creates nice marks while delivering similar results.

→ How do I prevent the pasta from sticking together?

Cook pasta in abundant salted boiling water and stir occasionally during cooking. Drain thoroughly but don't rinse, as the starch helps the sauce cling to the noodles.

→ What should I do if the sauce seems too thick or thin?

The reserved pasta water is essential for sauce consistency. Add it gradually while tossing to achieve a silky coating. If too thick, add more pasta water; if too thin, toss longer over low heat.

→ Can I make this dish ahead of time?

Prepare components separately: grill fish and sauce pasta shortly before serving. This dish is best enjoyed fresh and warm. Store leftovers separately in airtight containers for up to 24 hours.

→ What wine pairs well with this meal?

Crisp white wines complement the lemon-forward flavors beautifully. Sauvignon Blanc, Pinot Grigio, and Vermentino are excellent choices, offering acidity that brightens the richness of the butter sauce.