Lemon Bass Pasta (Printable)

Grilled white fish atop spaghetti tossed in zesty lemon-butter sauce with fresh herbs and garlic. Ready in 40 minutes.

# What You 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 - Fresh parsley
17 - Grated Parmesan cheese, optional

# How-To Steps:

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.
04 - Grill the fish for 3 to 4 minutes per side until opaque and flaky. Remove from heat and cover loosely with foil to retain warmth.
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, adding reserved pasta water gradually to create a silky emulsified sauce.
07 - Stir in chopped parsley and grated Parmesan. Season with salt and black pepper to taste.
08 - Divide the pasta among four plates. Top each serving with one grilled fish fillet.
09 - Garnish with lemon wedges, additional parsley, and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like something you'd pay too much for at a coastal bistro, but you made it in under an hour.
  • The lemon butter sauce clings to every strand of pasta without feeling heavy or greasy.
  • Grilled fish on top turns simple spaghetti into a complete, elegant meal that actually impresses.
02 -
  • Do not skip reserving the pasta water, I forgot once and the sauce broke into a greasy mess instead of staying creamy.
  • Pat the fish completely dry before grilling or it will steam instead of sear and you'll lose that golden crust.
  • Add the garlic to warm butter, not screaming hot oil, or it will burn in seconds and taste acrid.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll lose all that fragrant oil.
  • Taste the pasta water before reserving it, if you salted it properly it should taste like the ocean, that saltiness seasons the sauce from within.
  • Let the fish rest under foil for a minute after grilling, it finishes cooking gently and stays juicier when you plate it.
Go Back