Save to Pinterest My neighbor brought me a whole sea bass from his morning catch, still cold from the cooler. I'd never cooked a whole fish before and panicked until I remembered the lemon pasta I'd been craving all week. Instead of roasting it whole, I filleted it badly, laughed at the uneven pieces, and decided to grill them instead. The lemony butter sauce soaked into the spaghetti while the fish seared, and that first bite tasted like summer even though it was February.
I made this for my sister's birthday dinner last spring, and she scraped her plate clean before anyone else had finished. She kept asking what made it taste so bright, and I realized it was the pasta water I almost forgot to save. That starchy liquid turned the butter and lemon into something silky that clung to every strand. Now she texts me every few months asking if I'm making that lemon fish thing again.
Ingredients
- White fish fillets: Sea bass is buttery and mild, but cod or halibut work just as well if you need something more affordable or easier to find.
- Olive oil (for fish): This helps the seasoning stick and prevents the fillets from sticking to the grill, plus it adds a subtle fruity note.
- Salt and black pepper: Season generously because the fish needs enough flavor to stand up to the bright pasta underneath.
- Lemon zest (for fish): Rubbing zest directly onto the fillets before grilling creates little pockets of citrus that perfume the fish as it cooks.
- Spaghetti or linguine: Long pasta twirls around the sauce better than short shapes, and the texture holds up to the buttery lemon coating.
- Unsalted butter: You want control over the salt level, and butter gives the sauce a richness that olive oil alone can't match.
- Olive oil (for pasta): Mixing it with butter keeps the sauce from feeling too heavy and adds a peppery backbone.
- Garlic cloves: Mince them finely so they melt into the sauce instead of leaving sharp bites, and don't let them brown or they'll turn bitter.
- Lemon zest and juice: Use two lemons here because one isn't enough to make the sauce sing, and zest before juicing to make your life easier.
- Reserved pasta water: This is the secret ingredient that transforms separated butter and lemon into a glossy, cohesive sauce.
- Fresh parsley: Flat-leaf parsley tastes better than curly and adds a grassy freshness that balances all the richness.
- Grated Parmesan cheese: A little goes a long way, adding salty umami without making the dish feel heavy.
- Lemon wedges: Serve these on the side so everyone can add an extra squeeze if they want more brightness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, add the pasta, and cook until al dente, usually a minute less than the package says. Before draining, scoop out half a cup of the cloudy pasta water and set it aside because you'll need it to fix the sauce later.
- Prep the grill:
- While the pasta bubbles away, heat your grill pan or outdoor grill over medium-high heat until it's hot enough that a drop of water sizzles instantly.
- Season the fish:
- Pat the fillets completely dry with paper towels so they sear instead of steam, then drizzle with olive oil and rub in the salt, pepper, and lemon zest. The drier the fish, the better the grill marks.
- Grill the fish:
- Lay the fillets on the grill and resist the urge to move them for 3 to 4 minutes, then flip once and cook until the flesh turns opaque and flakes easily. Cover loosely with foil to keep them warm while you finish the pasta.
- Start the 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 amazing but hasn't browned.
- Add lemon and pasta:
- Stir in the lemon zest and juice, then toss in the drained pasta and start adding splashes of the reserved pasta water. Keep tossing until the sauce looks glossy and clings to the noodles instead of pooling at the bottom.
- Finish with herbs and cheese:
- Stir in the chopped parsley and grated Parmesan, then taste and adjust the salt and pepper. The sauce should taste bright and balanced, not too tart or too bland.
- Plate and top:
- Twirl portions of pasta onto each plate, nestle a grilled fish fillet on top, and finish with lemon wedges and extra parsley.
Save to Pinterest The first time I served this to my book club, everyone went quiet for a full minute. Then someone said it tasted like vacation, and we spent the rest of the night talking about favorite beach trips instead of the novel. I realized then that some recipes don't just feed people, they transport them somewhere brighter.
Choosing Your Fish
Sea bass has a buttery texture and mild flavor that makes it feel luxurious, but it's pricey and not always available. Cod is firmer and holds up beautifully on the grill, while halibut is meatier and almost steak-like. If you're on a budget, tilapia works in a pinch, though it's thinner so watch the cooking time closely. Whatever you choose, ask the fishmonger for skinless fillets of even thickness so they cook at the same rate.
Making It Your Own
I've made this with capers stirred into the sauce when I wanted something briny, and once I added cherry tomatoes that burst into sweet pockets of juice. A pinch of red pepper flakes turns it into something with a gentle kick, and swapping parsley for fresh basil makes it taste more summery. My friend uses white wine instead of some of the pasta water, which adds a lovely acidity, though you have to let the alcohol cook off first.
Serving and Storing
This dish is best eaten immediately while the pasta is hot and the fish is still warm and flaky. If you have leftovers, store the pasta and fish separately in airtight containers in the fridge for up to two days. Reheat the pasta gently in a skillet with a splash of water or broth to loosen the sauce, and warm the fish in a low oven so it doesn't dry out.
- Serve with a simple arugula salad dressed in olive oil and lemon to keep the meal light.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio echoes the citrus and complements the fish perfectly.
- For a heartier meal, add roasted asparagus or blistered green beans on the side.
Save to Pinterest This recipe has become my go-to when I want to impress without spending all day in the kitchen. It reminds me that the best meals are the ones that feel effortless, even when you know exactly how much care went into them.
Questions & Answers
- → What type of white fish works best for grilling?
Sea bass, cod, halibut, or snapper are excellent choices. Look for fillets at least 1 inch thick to prevent drying out. Pat them dry before grilling for better browning.
- → How do I achieve a silky lemon-butter sauce?
Melt butter and olive oil together, add minced garlic, then incorporate lemon zest and juice. Toss with hot pasta and reserved pasta water gradually to create an emulsified, glossy coating.
- → Can I prepare this without a grill?
Absolutely. Use a grill pan, cast-iron skillet, or bake the fish at 400°F for 12-15 minutes. The cooking method won't affect the delicious sauce.
- → How much pasta water should I reserve?
Reserve 1/2 to 1 cup of starchy pasta water before draining. Add it gradually while tossing the pasta and sauce to achieve a silky consistency without making it soupy.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the lemon-forward flavors beautifully. Avoid heavy reds that overpower the delicate fish.