Lemon Bass Pasta (Printable Version)

Grilled white fish served over spaghetti tossed in a vibrant lemon-butter sauce with garlic and fresh parsley.

# What You'll 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 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

# 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 before draining.
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 and 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 serving 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 summer even when it's cold outside, with lemon doing all the heavy lifting.
  • The fish stays tender and flaky without any fussy techniques or long marinating times.
  • You can have everything on the table in under an hour, which feels like a small miracle on a weeknight.
  • Leftovers reheat surprisingly well if you add a splash of water to the pasta before warming it.
02 -
  • Don't skip reserving the pasta water because plain water won't emulsify the sauce the same way, and you'll end up with greasy noodles.
  • If your garlic burns even slightly, it will taste bitter and ruin the whole dish, so keep the heat at medium and watch it closely.
  • The fish continues cooking after you pull it off the grill, so take it off when it's just barely opaque in the center.
03 -
  • Use tongs instead of a spoon to toss the pasta so you can lift and separate the strands, which coats them more evenly.
  • If you're nervous about grilling fish, bake it at 400°F for 12 to 15 minutes instead and you'll still get a beautiful result.
  • Zest your lemons over the skillet so the oils fall directly into the butter, adding an extra layer of fragrance you won't get otherwise.
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