Lemon Bass Pasta (Printable)

Vibrant pasta dish with grilled white fish, lemon-butter sauce, fresh herbs, and garlic. A fresh, elegant Italian-inspired main course.

# 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 - Additional fresh parsley
17 - Extra grated Parmesan cheese, optional

# How To Make It:

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 tastes restaurant quality but comes together in under 45 minutes on a weeknight.
  • The lemony butter sauce clings to every strand of pasta without feeling heavy or rich.
  • Grilled fish on top makes it feel special enough for guests but easy enough for yourself.
  • You can swap the fish based on what looks fresh that day and it still shines.
02 -
  • Don't skip reserving the pasta water, because plain water won't help the sauce cling the way starchy pasta water does.
  • Pat your fish completely dry before grilling or it will steam instead of getting those beautiful grill marks.
  • Add the garlic to medium heat, not screaming hot, or it will burn and turn bitter in seconds.
  • Toss the pasta in the sauce off the heat if it starts to look greasy, which helps it emulsify instead of separating.
03 -
  • Zest your lemons before juicing them, because it's nearly impossible to zest a juiced lemon and you'll need both.
  • Use tongs to toss the pasta in the sauce so you can really coat every strand without breaking the noodles.
  • Let your grill pan get fully hot before adding the fish, or it will stick and tear when you try to flip it.
  • Taste the pasta water before adding it to the sauce, it should be as salty as the sea for the best flavor.
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