Lemon Bass Pasta (Print out)

Tender grilled white fish with spaghetti tossed in zesty lemon-butter sauce, fresh herbs, and garlic.

# What You'll 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

# How to Make It:

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.
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 Advice:

01 -
  • It tastes like you spent all day cooking, but you're done in under an hour.
  • The lemon 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 happily serve to guests.
  • You can swap the fish for whatever looks freshest at the market and it still works beautifully.
02 -
  • Don't skip reserving the pasta water; it's the secret to a sauce that clings instead of sliding off.
  • If your fish sticks to the grill, it's not ready to flip yet, so give it another 30 seconds and it'll release on its own.
  • Taste the pasta before you add more salt, because the Parmesan and pasta water are already salty.
03 -
  • Zest your lemons before you juice them, it's way easier and you won't lose any of that fragrant oil.
  • If the sauce seems too thick, add pasta water one tablespoon at a time instead of pouring it in all at once.
  • Let the fish rest for a minute after grilling so the juices settle and it stays moist when you slice into it.
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