Lemon Bass Pasta with Butter Sauce (Printable)

Grilled white fish topped on spaghetti tossed in a bright lemon-butter sauce with garlic, herbs, and Parmesan for a fresh, elegant meal.

# Ingredient list:

→ Fish

01 - 4 white fish fillets (6 oz each), skinless, such as sea bass or cod
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 sprigs
17 - Additional grated Parmesan cheese

# Step-by-Step Guide:

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. Grill for 3 to 4 minutes per side until opaque and flaky. Remove from heat and cover loosely with foil to keep warm.
04 - 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.
05 - Stir in lemon zest and juice. Add drained pasta and toss to coat, adding reserved pasta water as needed to create a silky sauce.
06 - Stir in chopped parsley and grated Parmesan. Season with salt and black pepper to taste.
07 - Divide the pasta among plates. Top each serving with a grilled fish fillet. Garnish with lemon wedges, extra parsley, and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer even when it's grey outside, bright and clean without feeling heavy.
  • The whole thing comes together in under an hour, which means you can make it on a weeknight and still feel fancy.
  • You get that restaurant vibe at home without any complicated techniques or hard to find ingredients.
  • Leftovers reheat surprisingly well if you add a splash of water and cover the pan.
02 -
  • If you skip reserving the pasta water, your sauce will be greasy and broken instead of creamy and cohesive.
  • Overcooking the garlic turns it acrid and ruins the whole dish, so keep the heat moderate and stir constantly.
  • Letting the fish rest under foil after grilling keeps it moist and gives you time to finish the pasta without stress.
03 -
  • Zest your lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll waste time and citrus.
  • If your grill pan isn't hot enough, the fish will stick and tear, so let it preheat for a full five minutes.
  • Taste the pasta water before you drain it, if it's well salted, you might not need to add much more salt to the final dish.
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