Lemon Bass Pasta (Printable Version)

Tender grilled white fish with spaghetti tossed in vibrant lemon-butter sauce, fresh herbs, and garlic.

# 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, optional

# Directions:

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 Tips:

01 -
  • It feels elegant enough for company but comes together faster than most takeout orders.
  • The lemon sauce clings to every strand of pasta without feeling heavy or oily.
  • Grilling the fish adds a subtle char that plays beautifully against the bright, buttery noodles.
  • Leftovers reheat surprisingly well, and the flavors deepen overnight in the fridge.
02 -
  • If your grill isn't hot enough, the fish will stick and tear when you try to flip it; wait for visible grill marks before moving it.
  • Adding pasta water after the Parmesan can make the sauce grainy, so always toss the cheese in last and off the heat.
  • Overcooking the garlic in butter turns it acrid and ruins the whole sauce; keep the heat medium and stir constantly.
03 -
  • Always zest your lemons before juicing them; trying to zest a juiced lemon is messy and frustrating, and you'll lose half the zest.
  • If the sauce looks too dry after tossing, add pasta water one tablespoon at a time instead of dumping it in; you can always add more, but you can't take it back.
  • Let the fish rest for a minute after grilling so the juices redistribute; cutting into it immediately makes it dry and less flavorful.
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