Lemon Bass Pasta with Spaghetti (Printable)

Grilled white fish served over spaghetti tossed in a bright lemon-butter sauce with fresh parsley and Parmesan.

# 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
17 - Grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti 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 to medium-high heat.
03 - Pat fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest on both sides.
04 - Grill fish 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 cook for 1 minute until fragrant, avoiding browning.
06 - Stir in lemon zest and juice. Add drained pasta and toss to coat evenly, adding reserved pasta water gradually to achieve a silky sauce consistency.
07 - Stir 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 - Finish each plate with lemon wedges, additional fresh parsley, and extra Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a coastal restaurant but comes together in your own kitchen with no fuss.
  • The lemon sauce clings to every strand of pasta without feeling heavy or rich.
  • You can swap the fish based on whats freshest at the market.
  • It looks impressive enough for guests but easy enough for a weeknight.
02 -
  • Dont skip drying the fish, moisture prevents a good sear and makes it stick to the grill.
  • Add pasta water gradually, too much at once makes the sauce watery instead of silky.
  • Cook garlic gently, burning it will ruin the whole dish with a harsh bitter taste.
03 -
  • Zest the lemons before juicing them, its nearly impossible to zest a squeezed lemon.
  • Let the fish rest for a minute after grilling so the juices redistribute and it stays moist.
  • Toss the pasta in the skillet rather than just pouring sauce over it, the motion coats every strand evenly.
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