Lemon Bass Pasta (Printable Version)

Tender grilled bass paired with spaghetti in a bright lemon-butter sauce, garnished with fresh herbs and Parmesan.

# 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 fresh parsley
17 - Extra grated Parmesan cheese, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat fish fillets dry with paper towels. Drizzle with olive oil and 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 cover loosely with foil to retain warmth.
05 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté 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 gradually to achieve a silky sauce consistency.
07 - Fold in chopped parsley and grated Parmesan. Season with salt and black pepper to taste.
08 - Divide pasta among serving plates. Top each portion with a grilled fish fillet.
09 - Garnish with lemon wedges, additional parsley, and Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It feels fancy but comes together in the time it takes to boil pasta and grill fish.
  • The lemon butter sauce clings to every strand without feeling heavy or greasy.
  • You can use whatever mild white fish is freshest at the market that day.
  • Leftovers reheat surprisingly well if you add a splash of water to the pasta.
02 -
  • Do not skip reserving the pasta water, plain water will not emulsify the sauce the way starchy pasta water does.
  • If your garlic starts to brown, it will turn bitter, so keep the heat medium and stir constantly.
  • Let the fish rest under foil after grilling, it finishes cooking gently and stays moist instead of drying out.
  • Add pasta water a little at a time, too much will make the sauce soupy instead of silky.
03 -
  • Zest your lemons before juicing them, it is nearly impossible to zest a juiced lemon and you will need both.
  • Use tongs to toss the pasta instead of a spoon, it coats every strand more evenly and feels more controlled.
  • If your fish fillets are uneven in thickness, fold the thinner tail ends under before grilling so everything cooks at the same rate.
  • A microplane is the best tool for zesting, it gives you fluffy zest without any bitter white pith.
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