Lemon Bass Pasta (Printable Version)

Spaghetti with grilled white fish in a lemon-butter sauce accented by fresh herbs and garlic.

# What You’ll 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 - Additional parsley
17 - Extra grated Parmesan (optional)

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente following package directions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Preheat a grill pan or outdoor grill over medium-high heat while pasta cooks.
03 - Pat fish fillets dry. Drizzle with olive oil, then season with salt, pepper, and lemon zest.
04 - Grill fillets for 3 to 4 minutes per side until opaque and flaky. Remove from heat and loosely cover 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 without browning.
06 - Add lemon zest and juice to skillet. Toss drained pasta into sauce, adding reserved pasta water as needed to achieve a silky texture.
07 - Stir in chopped parsley and grated Parmesan. Adjust seasoning with salt and black pepper to taste.
08 - Divide pasta among plates and top each with a grilled fish fillet. Garnish with lemon wedges, additional parsley, and extra Parmesan if desired. Serve immediately.

# Additional Tips::

01 -
  • The sauce is silky and bright without feeling heavy, letting the fish shine instead of drowning it.
  • You get restaurant plating on a weeknight, which always feels like a small victory.
  • Everything finishes at exactly the right moment, so nothing sits around getting cold.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms the lemon and butter into an actual sauce instead of leaving everything slippery and separated.
  • If your fish is too thin, it'll cook unevenly and dry out; if it's too thick, the outside will char before the inside cooks through, so choose fillets that are roughly the same thickness or pound them gently to match.
03 -
  • Toast your Parmesan slightly in a dry skillet before grating it if you have time—it brings out a nuttier flavor that makes the whole dish taste more refined.
  • If the sauce looks too thin when you plate it, you can always add a tablespoon more pasta water and a tiny pat of butter right to each bowl to make it luxurious again.
Go Back