Lemon Bass Pasta

There was this late spring evening when I had a beautiful piece of bass sitting in the fridge and a bunch of lemons on the counter, and I just wanted something bright that wouldn't weigh us down. I tossed some pasta with butter, lemon, and garlic, grilled the fish with a little zest, and suddenly dinner felt like a coastal vacation. The kitchen smelled like citrus and butter, and my husband kept sneaking bites of pasta before I even plated it. It's one of those meals that looks fancy but comes together so easily you'll want to make it on a Tuesday. Now it's my go-to when I want something light, fresh, and just a little bit special.

I made this for my sister's birthday last year because she's obsessed with anything lemony, and she practically licked her plate clean. She kept asking if I'd taken a cooking class or something, and I had to laugh because it's genuinely one of the simplest dinners I make. The key is just good fish, plenty of lemon, and not overthinking it. We sat outside with string lights and a bottle of cold white wine, and it was one of those meals that felt effortless but memorable.

Ingredients

• White fish fillets: Sea bass is buttery and mild, but cod or halibut work beautifully too, just make sure they're skinless so they grill evenly.
• Olive oil: Use a good one for drizzling the fish, it adds a fruity richness that complements the lemon.
• Lemon zest and juice: Fresh lemons are non-negotiable here, the zest gives you that aromatic punch and the juice brings the brightness.
• Spaghetti or linguine: Either shape works, but I love how linguine holds onto the sauce in those flat ribbons.
• Unsalted butter: Combined with olive oil, it creates a sauce that's rich but not heavy.
• Garlic: Minced fresh garlic blooms in the butter and makes the whole dish smell incredible.
• Pasta water: This starchy liquid is the secret to a silky, cohesive sauce that clings to every strand.
• Fresh parsley: It adds a pop of color and a fresh, herby note that balances the richness.
• Parmesan cheese: Grated fresh, it melts into the pasta and adds a nutty, salty depth.
• Salt and black pepper: Season at every step to build flavor, not just at the end.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for your sauce.

Prep the fish:

While the pasta cooks, pat your fish fillets completely dry with paper towels, then drizzle them with olive oil and season generously with salt, pepper, and lemon zest. The zest on the fish before grilling is a game changer, it gets a little toasty and fragrant.

Grill the fish:

Heat your grill pan or outdoor grill over medium-high until it's nice and hot, then lay the fish down gently. Let it cook undisturbed for 3 to 4 minutes per side until it's opaque and flakes easily with a fork, then cover it loosely with foil to keep it warm.

Make the sauce:

In a large skillet, melt the butter with olive oil over medium heat, then add the minced garlic and let it sizzle for about a minute until it smells amazing but hasn't browned. Stir in the lemon zest and juice, letting everything bubble together for a moment.

Toss the pasta:

Add your drained pasta to the skillet and toss it around with tongs, adding splashes of reserved pasta water until the sauce becomes silky and coats every strand. Stir in the chopped parsley and grated Parmesan, then taste and adjust the salt and pepper.

Plate and serve:

Divide the pasta among four plates, twirling it into neat nests if you're feeling fancy. Top each serving with a grilled fish fillet, then garnish with lemon wedges, extra parsley, and more Parmesan if you like.

Save

The first time I served this to friends, one of them said it tasted like something you'd order at a beachside restaurant in Italy, and I've been chasing that compliment ever since. It's become my signature dish when I want to impress without stressing, and I love how the lemon and butter make everything feel light and summery. There's something about breaking into that tender, flaky fish and twirling it into the lemony pasta that just feels right.

Choosing Your Fish

Sea bass is my favorite because it's buttery and mild, but it can be pricey, so I often use cod or halibut, which are just as lovely and a bit more budget-friendly. The key is to look for fillets that are firm, smell like the ocean (not fishy), and are about the same thickness so they cook evenly. If you're at the fish counter and they have something fresh and local, grab it, this dish is forgiving and works with almost any white fish. Just avoid anything too delicate like sole or tilapia, which can fall apart on the grill.

Getting the Sauce Just Right

The magic of this dish is in the emulsification, that moment when the butter, olive oil, lemon juice, and pasta water come together into a glossy, clingy sauce. If your sauce looks broken or oily, it just needs more pasta water and a good toss to bring it back. I learned this the hard way after a batch that looked more like an oil slick than a sauce, now I add the water slowly and keep tossing until it's silky. The Parmesan helps thicken and bind everything, so don't skip it even if you're tempted.

Serving and Pairing Suggestions

This pasta is beautiful on its own, but I love serving it with a simple arugula salad dressed with olive oil and lemon, or some crusty bread to mop up every last bit of sauce. A crisp, cold Sauvignon Blanc or Pinot Grigio is perfect here, the acidity cuts through the butter and echoes the lemon in the dish. If you're feeding kids or non-wine drinkers, sparkling water with a squeeze of lemon feels just as special.

• Serve with a light green salad or roasted asparagus for a complete meal.
• Pair with a chilled white wine or sparkling water with lemon.
• Leftovers can be gently reheated with a splash of water or broth to revive the sauce.

Save

This is the kind of dish that makes you feel like a better cook than you actually are, and I mean that in the best way. It's fresh, it's elegant, and it always makes people happy, which is really all you can ask from a weeknight dinner.

Recipe FAQs

→ How do I know when the fish is fully cooked?

The fish is ready when it becomes opaque throughout and flakes easily with a fork. Each side typically takes 3-4 minutes depending on fillet thickness. The internal temperature should reach 145°F (63°C).

→ Can I use frozen white fish fillets?

Yes, but thaw them completely beforehand and pat dry thoroughly with paper towels. Excess moisture prevents proper browning and can result in steaming rather than grilling.

→ What's the purpose of reserved pasta water in the sauce?

Starchy pasta water emulsifies with the butter and oil, creating a silky, cohesive sauce that coats each strand. Start with a small amount and add gradually to reach your desired consistency.

→ Can I substitute the white fish with another type?

Absolutely. Mild white fish like halibut, flounder, or snapper work wonderfully. Avoid strongly flavored fish like salmon or mackerel, which may overpower the delicate lemon-butter profile.

→ Is this dish suitable for meal prep?

The pasta and sauce can be prepared ahead and reheated gently with a splash of water or broth. Cook the fish fresh just before serving to maintain optimal texture and flavor.

→ What wine pairs best with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the citrus and delicate fish beautifully. The acidity in these wines balances the richness of the butter sauce.