Lemon Bass Pasta with Spaghetti (Printable)

Grilled white fish topped over spaghetti tossed in zesty lemon-butter sauce with fresh parsley and garlic.

# What You Need:

→ Fish

01 - 4 white fish fillets (6 ounces 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

# Step-by-Step Guide:

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. Garnish with lemon wedges, extra parsley, and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have in your pantry and freezer.
  • The bright lemon sauce clings to every strand of pasta without feeling heavy or greasy.
  • Grilled fish on top turns a simple pasta into something you would happily serve to guests.
  • It comes together in under an hour, making it perfect for weeknights that need a little elevation.
02 -
  • Do not skip reserving the pasta water because plain water will not emulsify the sauce the same way.
  • Dry the fish fillets thoroughly before grilling or they will steam instead of getting those beautiful char marks.
  • Add the reserved pasta water gradually because you can always add more but you cannot take it back once the sauce gets too thin.
  • Cook the garlic gently and watch it closely because it can go from golden to burnt in seconds.
03 -
  • Use a microplane to zest the lemons directly over the pan so the oils fall right into the sauce.
  • If your grill pan is not hot enough, the fish will stick and tear when you try to flip it, so let it preheat for at least five minutes.
  • Taste the pasta water before you drain it, and if it is not salty enough, your sauce will taste flat no matter how much you season later.
  • Let the fish rest for a minute after grilling so the juices redistribute and it stays moist when you cut into it.
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