Lemon Bass Pasta (Print)

Vibrant grilled white fish served over spaghetti tossed in a bright lemon-butter sauce with fresh herbs.

# Components:

→ 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

# Method:

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.
02 - While the pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat the fish fillets dry. Drizzle with olive oil, season with salt, pepper, and lemon zest.
04 - Grill the fish for 3 to 4 minutes per side, or until opaque and flaky. Remove from heat and cover loosely with 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, adding reserved pasta water as needed to create a silky sauce.
07 - Stir in chopped parsley and grated Parmesan. Season with salt and black pepper to taste.
08 - Divide the pasta among plates. Top each serving with a grilled fish fillet.
09 - Garnish with lemon wedges, extra parsley, and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in under an hour with everyday ingredients.
  • The lemon sauce clings to every strand of pasta without feeling heavy or oily.
  • Grilled fish on top turns a simple weeknight dinner into something worth sitting down for.
  • You can swap the fish based on what looks fresh at the market and it still works beautifully.
02 -
  • Do not skip reserving the pasta water, it is the only way to get a sauce that clings instead of separates.
  • Pat the fish dry before grilling or it will steam instead of getting those beautiful char marks.
  • Add the garlic to warm oil, not screaming hot oil, or it will burn before it has a chance to soften.
  • Toss the pasta in the skillet off the heat if your burner runs hot, so the sauce emulsifies without breaking.
03 -
  • Zest your lemons before juicing them, it is nearly impossible to zest a juiced lemon and you will need both.
  • Let the fish rest under foil for a minute after grilling so the juices redistribute and it stays moist.
  • Finish the dish with a drizzle of your best olive oil right before serving for an extra layer of flavor.
  • If your grill pan is not hot enough, the fish will stick, so wait until you see a faint shimmer before adding the fillets.
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