Lemon Bass Pasta with Spaghetti (Printable)

Vibrant grilled white fish over spaghetti tossed in a bright lemon-butter sauce, finished with herbs and garlic.

# 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 - Fresh parsley sprigs
17 - Grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, preheat a grill pan or outdoor grill to medium-high heat.
03 - Pat fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest. Grill for 3 to 4 minutes per side until opaque and flaky. Remove from heat and cover loosely with foil to retain warmth.
04 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, taking care not to brown.
05 - Stir in lemon zest and juice. Add drained pasta and toss to coat evenly. Gradually add reserved pasta water as needed to create a silky emulsified sauce.
06 - Stir in chopped parsley and grated Parmesan cheese. Season with salt and black pepper to taste.
07 - Divide pasta among serving plates. Top each portion with a grilled fish fillet. Garnish with lemon wedges, fresh parsley, and additional Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The lemon sauce clings to every strand without feeling heavy or oily.
  • Grilled fish adds smoky depth that balances the brightness perfectly.
  • It looks fancy but comes together faster than ordering takeout.
  • Leftovers reheat surprisingly well if you add a splash of water.
02 -
  • Dont skip reserving pasta water, regular water wont emulsify the sauce the same way.
  • Overcrowding the grill makes the fish steam instead of sear, so give each fillet space.
  • If your garlic burns it turns bitter, so keep the heat at medium and stir constantly.
03 -
  • Zest your lemons before juicing them, its nearly impossible to zest a juiced lemon.
  • Let the fish rest under foil for a few minutes after grilling so the juices redistribute and it stays moist.
  • Toss the pasta in the skillet off the heat if youre worried about overcooking or breaking the sauce.
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