Grilled Bass with Lemon Butter Pasta (Printable)

Tender grilled bass topped over spaghetti tossed in a vibrant lemon-butter sauce with fresh herbs and garlic.

# What You'll 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 of 2 lemons
11 - Juice of 2 lemons
12 - 1/2 cup reserved pasta water
13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese
15 - Salt and black pepper to taste

→ Garnish

16 - Lemon wedges
17 - Additional fresh parsley
18 - Extra grated Parmesan cheese, optional

# 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 and set aside.
02 - While the pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat the fish fillets dry with paper towels. Drizzle with 1 tablespoon olive oil and season evenly with salt, pepper, and lemon zest.
04 - Grill the fish fillets for 3 to 4 minutes per side, or until opaque and flaky. Remove from heat and cover loosely with aluminum foil to keep warm.
05 - In a large skillet, melt butter with 2 tablespoons 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 the drained pasta and toss to coat, adding reserved pasta water as needed to create a silky sauce. Stir in chopped parsley and grated Parmesan. Season with salt and black pepper to taste.
07 - Divide the dressed pasta among four plates. Top each serving with one grilled fish fillet. Garnish with lemon wedges, additional fresh parsley, and Parmesan cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The lemon and butter come together in a way that feels indulgent but never heavy, clinging to every strand of pasta.
  • It looks impressive plated but comes together in under an hour with straightforward steps.
  • You can use whatever white fish is freshest at your market without sacrificing flavor.
  • The bright, clean taste makes it perfect for warm evenings when you want something satisfying but not rich.
02 -
  • Don't skip drying the fish, any moisture will cause it to steam instead of getting those beautiful grill marks.
  • Add the pasta water slowly, too much at once and your sauce becomes soupy instead of silky.
  • Garlic burns fast, keep the heat moderate and stir constantly once it hits the pan.
  • Reserve more pasta water than you think you need, you can always add it but you can't take it back out.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll need both.
  • If your grill pan isn't hot enough, the fish will stick, so wait until you see a faint wisp of smoke before adding the fillets.
  • Toss the pasta in the sauce off the heat for the last few seconds, it prevents the butter from breaking and keeps everything glossy.
  • Taste your pasta water before reserving it, if you undersalted the pot your sauce will be bland no matter what you do.
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