Save to Pinterest My neighbor brought me a fillet of bass from his morning catch, still cold from the cooler. I had a half box of spaghetti in the pantry and three lemons rolling around in the crisper drawer. What started as improvisation turned into something I now crave on warm evenings when I want something bright and satisfying without spending an hour over the stove. The lemon cuts through the richness of the butter, and the fish stays tender if you don't overthink the grilling.
I made this for my sister after she had a long week at work. She sat at my kitchen counter with a glass of cold white wine, watching me toss the pasta in the lemony butter while the fish rested under foil. She said it tasted like something she'd order at a seaside restaurant, which made me feel like I'd pulled off a small miracle. We finished the whole pan between the two of us, mopping up every bit of sauce with crusty bread.
Ingredients
- White fish fillets: Sea bass is buttery and mild, but cod or halibut work beautifully too, just make sure they are skinless so they grill evenly.
- Olive oil: Use a good quality one for brushing the fish, it helps the seasoning stick and prevents sticking on the grill.
- Lemon zest and juice: The zest gives floral brightness while the juice adds acidity, together they balance the richness of butter and cheese.
- Spaghetti or linguine: Either shape works, but I prefer linguine because it catches more sauce in its flat ribbons.
- Unsalted butter: This lets you control the salt level in the sauce, especially once you add Parmesan and pasta water.
- Garlic cloves: Mince them finely so they melt into the butter without burning or leaving harsh bites.
- Pasta water: The starch in this water is magic, it binds the sauce and makes everything silky instead of oily.
- Fresh parsley: Flat leaf parsley has more flavor than curly, chop it just before adding so it stays vibrant and green.
- Parmesan cheese: Grate it fresh from a block, the pre grated stuff clumps and doesn't melt into the sauce the same way.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until it still has a little bite, usually a minute less than the package says. Before draining, scoop out half a cup of the starchy water and set it aside, you will need it to loosen the sauce later.
- Prep and season the fish:
- Pat the fillets completely dry with paper towels so they sear instead of steam. Drizzle them with olive oil, then season both sides with salt, pepper, and lemon zest, pressing gently so the zest sticks.
- Grill the fish:
- Heat your grill pan over medium high until it is smoking slightly, then lay the fillets down without moving them for three to four minutes. Flip carefully and cook the other side until the flesh turns opaque and flakes easily with a fork.
- Make the lemon butter sauce:
- In a large skillet, melt the butter with olive oil over medium heat, then add the minced garlic and stir for about a minute until it smells nutty and sweet. Stir in the lemon zest and juice, letting it bubble gently for a few seconds.
- Toss the pasta:
- Add the drained pasta to the skillet and toss everything together with tongs, adding splashes of pasta water until the sauce coats each strand in a glossy sheen. Stir in the parsley and Parmesan, then taste and adjust the salt and pepper.
- Plate and serve:
- Twirl portions of pasta onto plates and top each one with a grilled fish fillet. Garnish with lemon wedges, a sprinkle of parsley, and extra Parmesan if you like, then serve immediately while everything is hot.
Save to Pinterest The first time I served this at a small dinner party, someone asked if I trained in Italy. I laughed because I had just winged the whole thing an hour earlier. But that is the beauty of this dish, it tastes like you labored over it when really it just needs good ingredients and a little attention to timing. Now I make it whenever I want to impress someone without the stress.
Choosing Your Fish
Sea bass is my favorite for this because it has a clean, sweet flavor and holds together beautifully on the grill. But I have used cod, halibut, and even snapper when that is what looked freshest at the fish counter. The key is choosing a firm white fish that won't fall apart when you flip it. Ask your fishmonger to remove the skin if it is still on, it makes grilling so much easier.
Getting the Sauce Just Right
The sauce should cling to the pasta like a light glaze, not pool at the bottom of the bowl. If it looks too thick, add another splash of pasta water and toss vigorously over low heat. If it looks too thin, let it simmer for thirty seconds to reduce slightly, or add a little more Parmesan to thicken it. Taste as you go, the lemon should be bright but not sour, and the butter should feel rich but not greasy.
Serving and Pairing Ideas
I love serving this with a simple arugula salad dressed in olive oil and a squeeze of lemon to echo the pasta. A crisp Sauvignon Blanc or Pinot Grigio is perfect alongside, the acidity matches the lemon and cuts through the butter. If you want to stretch the meal for more people, add a few handfuls of halved cherry tomatoes to the pasta while it tosses, they burst and add little pops of sweetness.
- Leftovers keep in the fridge for up to two days, reheat gently with a splash of water or broth.
- For a dairy free version, swap the butter for olive oil and skip the Parmesan or use a plant based alternative.
- If you can not grill outside, a hot cast iron skillet works just as well for searing the fish.
Save to Pinterest This dish reminds me that the best meals don't always come from complicated recipes, sometimes they come from what you have on hand and a willingness to trust your instincts. I hope it becomes a favorite in your kitchen the way it has in mine.
Recipe FAQs
- → What type of white fish works best for this dish?
Sea bass and cod are excellent choices, as specified. Other mild white fish like halibut, flounder, or branzino work equally well. Choose firm fillets that hold up to grilling.
- → Can I prepare this dish without a grill?
Yes. Pan-sear the fish in a hot skillet with olive oil for 3-4 minutes per side until opaque. A grill pan also works perfectly and provides similar char marks.
- → How do I prevent the fish from sticking?
Pat fillets completely dry before cooking and oil the grill grates well. Avoid moving the fish too early—let it develop a crust for 2-3 minutes before flipping once.
- → What pasta pairs well with this lemon sauce?
Spaghetti and linguine are ideal as they hold the sauce well. Thin pasta cooks quickly and provides the delicate texture this light sauce deserves.
- → How can I make this dish dairy-free?
Replace unsalted butter with plant-based butter and omit Parmesan cheese. Use extra virgin olive oil to enrich the lemon sauce while maintaining its silky texture.
- → What wine pairs best with this meal?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon flavors beautifully. These wines cut through the richness of the butter sauce perfectly.