Grilled Bass with Lemon Pasta (Printable)

Tender grilled white fish atop spaghetti tossed in zesty lemon-butter sauce with fresh herbs and garlic.

# Ingredient list:

→ 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, preheat a grill pan or outdoor grill to medium-high heat.
03 - Pat the fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest.
04 - Grill the fish for 3 to 4 minutes per side until opaque and flaky. Remove from heat and cover loosely with foil to maintain warmth.
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, gradually adding reserved pasta water to create a silky sauce.
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. Garnish with lemon wedges, additional parsley, and Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The lemon butter sauce clings to every strand of pasta without feeling heavy or greasy.
  • Grilled fish adds a smoky depth that balances the bright acidity beautifully.
  • It comes together in under an hour but tastes like you spent all afternoon cooking.
  • Leftovers reheat surprisingly well, and the flavors deepen overnight.
02 -
  • Reserve that pasta water before you drain, it's loaded with starch and will bring your sauce together in a way plain water never could.
  • Don't move the fish around while it's grilling, let it sit so it develops a golden crust and releases naturally from the pan.
  • Taste the sauce before plating because lemon intensity varies, you might need an extra squeeze or a pinch more salt.
03 -
  • Let your grill pan get really hot before adding the fish, a proper sear keeps the fillets from sticking and adds flavor.
  • Use a microplane to zest your lemons directly over the dish so you capture all those fragrant oils.
  • If you're cooking for a crowd, grill all the fish at once and keep it warm in a low oven while you finish the pasta.
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