Grilled Bass with Lemon Pasta (Printable)

Grilled white fish over spaghetti tossed in lemon-butter sauce with fresh parsley and garlic.

# What You 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
17 - Grated Parmesan cheese

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - While pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat fish fillets dry. Drizzle with olive oil, season with salt, pepper, and lemon zest.
04 - Grill fish for 3 to 4 minutes per side 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 pasta among plates. Top each serving with a grilled fish fillet.
09 - Garnish with lemon wedges, extra parsley, and Parmesan if desired. Serve immediately.

# Insider Tips:

01 -
  • The lemon sauce clings to every strand without feeling heavy or oily.
  • Grilled fish adds smokiness that brightens instead of overpowering the dish.
  • It looks impressive but comes together in under an hour on a weeknight.
  • Leftovers reheat surprisingly well if you add a splash of water to the pasta.
02 -
  • Don't skip reserving the pasta water, plain water won't emulsify the sauce the same way.
  • If your garlic burns even a little, it turns bitter and ruins the whole dish, keep the heat moderate.
  • Let the fish rest under foil for a minute after grilling so it stays juicy when you plate it.
03 -
  • Zest your lemons before you juice them, it's nearly impossible to zest a juiced lemon.
  • If you don't have a grill, a hot cast iron skillet works just as well for searing the fish.
  • Taste the pasta water before you drain it, if it's undersalted, your sauce will taste flat no matter what you add later.
Go back