Lemon Bass Pasta with Spaghetti (Printable)

Tender grilled white fish over spaghetti with zesty lemon-butter sauce, fresh herbs, and garlic. Elegant and quick to prepare.

# 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, optional

# How-To:

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

# Expert Advice:

01 -
  • The lemon sauce clings to every strand of pasta without feeling heavy or oily.
  • Grilled fish adds a smoky edge that brightens up weeknight dinners.
  • It tastes like something from a coastal bistro but comes together in your own kitchen in under an hour.
  • Leftovers reheat surprisingly well if you add a splash of water to the pasta.
02 -
  • Do not skip drying the fish, wet fish steams instead of searing and you lose that caramelized crust.
  • Add the pasta water slowly, too much and your sauce turns soupy, too little and it won't coat the noodles.
  • Cook the garlic gently, burnt garlic will make the whole dish taste bitter and there's no fixing it.
03 -
  • Zest your lemons before you juice them, it's nearly impossible to zest a squeezed lemon.
  • If your grill pan isn't hot enough, the fish will stick, wait until you see a faint wisp of smoke.
  • Toss the pasta in the skillet off the heat if you're worried about overcooking, the residual warmth is enough to marry everything together.
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