Lemon Bass Pasta (Print View)

Grilled white fish with spaghetti in a vibrant lemon-butter sauce, finished with fresh parsley and Parmesan cheese.

# Components:

→ 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
17 - Grated Parmesan cheese

# Method:

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 and 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 looks and tastes like restaurant quality but comes together in less time than it takes to decide on takeout.
  • The lemon butter sauce clings to every strand of pasta without feeling heavy or overdone.
  • You can swap the fish for whatever looks fresh at the market and it still works beautifully.
02 -
  • Dont skip reserving the pasta water, I learned this the hard way when my sauce broke into a greasy puddle instead of emulsifying properly.
  • Let the fish rest covered after grilling so it stays moist and tender instead of drying out while you toss the pasta.
  • Add the pasta water gradually, you can always add more but you cant take it back once the sauce gets too thin.
03 -
  • Zest your lemons before juicing them, it saves time and keeps your fingers from getting sticky twice.
  • If your grill pan isnt hot enough, the fish will stick and tear when you try to flip it, so give it a full preheat.
  • Toss the pasta in the skillet off the heat for the last few seconds so the Parmesan melts in without clumping.
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