Lemon Bass Pasta with Butter Sauce (Printable Version)

Tender grilled white fish atop spaghetti tossed in a zesty lemon-butter sauce, finished with fresh 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

# How to Make It:

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 grill pan or outdoor grill to medium-high heat.
03 - Pat fish fillets dry. Drizzle with olive oil and season with salt, pepper, and lemon zest. Grill for 3-4 minutes per side until opaque and flaky. Cover loosely with foil to maintain warmth.
04 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant without browning.
05 - Stir in lemon zest and juice. Add drained pasta and toss to coat, adding reserved pasta water gradually to create silky sauce consistency.
06 - Stir in chopped parsley and grated Parmesan. 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 Advice:

01 -
  • The lemon cuts through the richness without overpowering the delicate fish, so every forkful feels light and satisfying.
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • You can swap the fish for whatever's freshest at the market and it still works beautifully.
02 -
  • Don't skip reserving the pasta water because plain water won't emulsify the sauce the same way, and you'll end up with greasy puddles instead of silky coating.
  • Pat the fish completely dry before grilling or it will stick and tear when you try to flip it, leaving half the fillet on the grill.
  • Add the lemon juice off the heat or right at the end because high heat can make citrus taste bitter and dull.
03 -
  • Zest your lemons before juicing them because it's nearly impossible to zest a juiced lemon half, and you'll save yourself a lot of frustration.
  • If your sauce breaks and looks greasy, add another splash of hot pasta water and whisk vigorously until it comes back together into a silky emulsion.
  • Let the fish rest for a minute after grilling so the juices redistribute, making every bite moist instead of the edges drying out.
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