Lemon Bass Pasta with Herbs (Printable)

Tender grilled white fish atop spaghetti tossed in a zesty lemon-butter sauce, finished with fresh herbs.

# What you need:

→ 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
17 - Grated Parmesan cheese, optional

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, preheat a grill pan or outdoor grill to medium-high heat.
03 - Pat fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest. Grill for 3 to 4 minutes per side until opaque and flaky. Transfer to a plate and cover loosely with foil.
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. Stir in lemon zest and juice.
05 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually to achieve a silky consistency. Fold in chopped parsley and Parmesan cheese. Season with salt and black pepper to taste.
06 - Divide pasta among serving plates. Top each portion with one grilled fish fillet. Garnish with lemon wedges, additional parsley, and extra Parmesan if desired. Serve immediately.

# Helpful Hints:

01 -
  • The lemon sauce clings to every strand of pasta without feeling heavy or oily.
  • Grilled fish adds a smoky contrast that makes each bite interesting.
  • It comes together in under 40 minutes, perfect for weeknights when you want something special.
  • The fresh herbs and citrus make it taste like a restaurant dish you pulled off at home.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce was dry and clumpy instead of silky.
  • Pat the fish totally dry or it won't get those beautiful grill marks, it'll just steam and stick.
  • Add the pasta water slowly, too much at once makes the sauce soupy and you can't take it back.
  • Taste the pasta before draining, al dente means it still has a slight bite in the center.
03 -
  • Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll waste the best part.
  • Let the fish rest for a minute after grilling so the juices redistribute and it stays tender.
  • If the sauce feels too thick, add more pasta water one tablespoon at a time until it loosens.
  • Use tongs to toss the pasta in the sauce, it coats better than a spoon and you won't break the noodles.
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