Grilled Bass with Lemon Butter Pasta

My neighbor brought home a cooler full of fresh fish one afternoon and knocked on my door holding two perfect fillets wrapped in butcher paper. I had a lemon tree practically begging to be picked clean, so I tossed together this pasta without measuring much of anything. The butter hit the garlic just right, and when we sat down to eat, she said it tasted like something you'd order at a seaside restaurant. I've been making it ever since, always with that same loose confidence.

I made this for a small dinner party once, and halfway through cooking I realized I'd forgotten to buy parsley. I grabbed a handful of basil from the garden instead and nobody noticed the swap. One guest asked for the recipe three times before dessert arrived. That night taught me that this dish is more about balance than rigid rules, and it's become my go to whenever I want to feed people something special without spending all day in the kitchen.

Ingredients

• White fish fillets: Sea bass or cod work beautifully here because they hold up on the grill without falling apart, and their mild flavor lets the lemon shine through.
• Olive oil: Use a decent quality oil since it carries flavor in both the fish marinade and the pasta sauce.
• Salt and black pepper: Season generously, the fish needs enough to stand up against the bright citrus.
• Lemon zest: This is where the magic happens, zest gives you aromatic oils that juice alone can't deliver.
• Spaghetti or linguine: Either shape works, but I prefer linguine because it catches more of that buttery sauce.
• Unsalted butter: You control the salt level this way, and it melts into the oil to create a silky base.
• Garlic cloves: Fresh garlic is non negotiable here, the quick saute releases just enough sharpness without overwhelming.
• Lemon juice: Freshly squeezed is essential, bottled juice tastes flat and won't give you that lively zing.
• Reserved pasta water: The starch in this water binds everything together and makes the sauce cling instead of puddle.
• Fresh parsley: It adds color and a grassy brightness that balances the richness.
• Parmesan cheese: A little goes a long way, it adds umami and helps thicken the sauce.
• Lemon wedges for garnish: A final squeeze at the table lets everyone adjust the brightness to their liking.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook your pasta until it still has a slight bite. Before draining, scoop out half a cup of that starchy water, it's your secret weapon for a glossy sauce.

Prep the fish:

While the pasta bubbles away, pat your fillets completely dry with paper towels so they'll get a nice sear. Rub them with olive oil, season both sides with salt, pepper, and lemon zest, pressing gently so it sticks.

Grill the fish:

Heat your grill pan until it's smoking slightly, then lay the fish down and resist the urge to move it for at least three minutes. Flip once and cook until the flesh turns opaque and flakes easily, then tent with foil to keep warm.

Start the sauce:

In a large skillet, melt butter into olive oil over medium heat and add the minced garlic, stirring constantly for about a minute. You want it fragrant and golden, not brown and bitter.

Add lemon and pasta:

Stir in your lemon zest and juice, then toss in the drained pasta and start adding reserved pasta water a splash at a time. The sauce should coat the noodles in a glossy sheen, not pool at the bottom of the pan.

Finish and plate:

Fold in the parsley and Parmesan, taste and adjust your seasoning, then twirl portions onto plates. Top each mound with a grilled fillet, garnish with extra parsley and a lemon wedge, and serve right away while everything is steaming.

Save

The first time I plated this for my family, my youngest said it looked like something from a magazine, which made me laugh because I'd just been rushing to get dinner on the table. But there's something about that golden butter sauce and the whole fillet sitting on top that makes it feel special, even on a Tuesday. It's one of those dishes that reminds you good food doesn't have to be complicated, it just has to be made with attention.

Choosing Your Fish

I've used everything from halibut to tilapia depending on what looked good at the market, and the dish adapts beautifully. The key is picking something firm enough to grill without falling apart, so avoid delicate fish like sole. Ask your fishmonger what came in that morning and trust their recommendation, freshness matters more than the exact species. If your fillets are on the thicker side, you might need an extra minute per side on the grill.

Making It Your Own

This recipe is forgiving and welcomes small changes based on what you have around. I've added capers for brininess, swapped parsley for basil or dill, and once threw in a handful of cherry tomatoes that blistered beautifully in the butter. A pinch of red pepper flakes gives it a gentle kick if you like heat, and swapping half the butter for cream creates a richer sauce. Just keep the lemon as your anchor and everything else can shift.

Serving and Storing

This dish is best enjoyed immediately while the pasta is hot and the fish is tender, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water or broth to revive the sauce, though the fish won't be quite as moist. I like to serve it with a simple arugula salad dressed in olive oil and lemon, or some crusty bread to soak up every bit of that buttery goodness.

• Pair with a chilled white wine like Sauvignon Blanc or Pinot Grigio to echo the citrus notes.
• If you're making this gluten free, use your favorite gluten free pasta and check that your Parmesan is celiac safe.
• For a dairy free version, substitute the butter with olive oil or plant based butter and skip the Parmesan or use a dairy free alternative.

Save

There's something deeply satisfying about twirling lemony pasta around your fork and cutting into a perfectly grilled piece of fish. I hope this becomes one of those recipes you turn to when you want to feel like you're eating somewhere special, right at your own table.

Recipe FAQs

→ What type of white fish works best for this dish?

Sea bass and cod are excellent choices for their delicate, mild flavor and flaky texture. Other suitable options include halibut, flounder, or branzino. Select fillets of similar thickness to ensure even cooking on the grill.

→ Can I prepare this dish without a grill?

Yes, you can pan-sear the fish fillets in a skillet over medium-high heat for 3-4 minutes per side until opaque. This method works equally well and requires no special equipment beyond a standard kitchen pan.

→ How do I achieve the silky lemon-butter sauce?

Reserve pasta water before draining, then gradually add it to the cooked pasta while tossing with the melted butter and lemon mixture. The starch in pasta water creates a naturally silky emulsion without cream.

→ Can I make this dish ahead of time?

The fish is best served fresh from the grill. However, you can cook the pasta in advance and reheat gently with the lemon-butter sauce. Grill the fish just before serving for optimal texture and flavor.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright lemon and delicate fish beautifully. These acidic wines enhance the citrus notes and cut through the rich butter sauce.

→ How can I make this gluten-free?

Simply substitute gluten-free pasta, which cooks similarly to regular pasta. All other ingredients are naturally gluten-free, making this an easy adaptation for dietary restrictions.