Lemon Bass Pasta (Print Version)

Grilled white fish atop lemon-butter spaghetti with fresh herbs and garlic. An elegant, light Italian-inspired main course.

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

# Directions:

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 Tips:

01 -
  • It looks and tastes like something from a coastal Italian restaurant, but it takes less than an hour start to finish.
  • The lemon butter sauce clings to every strand of pasta without feeling heavy or greasy.
  • Grilled fish on top turns a simple weeknight dinner into something you'd be proud to serve to guests.
  • You can swap the fish for whatever looks freshest at the counter and it still works beautifully.
02 -
  • Don't skip reserving the pasta water, it's the only thing that keeps the sauce from breaking and turning greasy instead of silky.
  • Pat the fish completely dry before seasoning or it will steam instead of getting those beautiful grill marks.
  • Add the lemon juice off the heat or right at the end so it stays bright and doesn't cook down into bitterness.
  • If your garlic burns even a little, start over because burnt garlic will ruin the whole sauce with a harsh, acrid taste.
03 -
  • Zest your lemons before you juice them, it's almost impossible to zest a juiced lemon and you'll need both for this recipe.
  • If you don't have a grill, you can sear the fish in a hot skillet with a little oil and it'll still taste incredible.
  • Use the best Parmesan you can find and grate it fresh, the pre grated stuff doesn't melt into the sauce the same way.
  • Don't overwork the pasta once you add the sauce, gentle tossing keeps the noodles from breaking and the sauce from getting gluey.
Return