Lemon Bass Pasta with Spaghetti (Print Version)

Tender grilled white fish with spaghetti in a zesty lemon-butter sauce, fresh herbs, and garlic. Serves 4 in 40 minutes.

# Components:

→ 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 of 2 lemons
11 - Juice of 2 lemons
12 - 1/2 cup reserved pasta water
13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese
15 - Salt and black pepper to taste

→ Garnish

16 - Lemon wedges
17 - Additional fresh parsley
18 - Extra grated Parmesan cheese, optional

# Directions:

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

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together in under an hour with ingredients you probably already have.
  • The lemon sauce is bright enough to make even weeknight pasta feel like a celebration.
  • Grilled fish on top turns simple spaghetti into something that looks impressive without any real fuss.
  • Leftovers reheat surprisingly well, and the flavors actually deepen overnight.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without making it greasy.
  • If your fish sticks to the grill, it's not ready to flip yet, give it another thirty seconds and it will release on its own.
  • Add the Parmesan off the heat so it melts into the sauce instead of clumping into weird strings.
03 -
  • Let the fish come to room temperature for about ten minutes before grilling so it cooks more evenly.
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll just end up frustrated.
  • Toss the pasta in the sauce for at least a full minute so the noodles actually absorb some of that lemony goodness instead of just being coated.
Return