Grilled Bass with Lemon Pasta

The kitchen smelled like the coast that evening, briny and bright, and I was trying not to overcook fish again. I'd grabbed fresh bass from the market that morning without a real plan, just a craving for something clean and sunny. By the time the water was boiling and the grill pan was heating, I realized I was making something that tasted like a memory I hadn't lived yet. It came together faster than I expected, and when I plated it, the lemon caught the light just right.

I made this for my sister the week she moved into her new place, back when her kitchen still echoed. We ate it on mismatched plates with too much Parmesan, and she said it tasted like optimism. I think she meant it tasted like starting over, which is exactly what lemon and butter and a perfect piece of fish can do.

Ingredients

• White fish fillets: Sea bass is buttery and forgiving, but cod or halibut work beautifully too, just don't use anything too oily or it'll fight the lemon.
• Olive oil for fish: A light coat keeps it from sticking to the grill and adds a whisper of richness without masking the delicate flavor.
• Lemon zest: This is where the magic lives, more aromatic than juice alone, and it blooms when it hits the hot butter.
• Spaghetti or linguine: Long noodles catch the sauce better than short shapes, and they twirl around the fork with a little drama.
• Unsalted butter: You control the salt this way, and it emulsifies into the pasta water to create a silky, glossy coat.
• Garlic cloves: Minced fine and cooked just until fragrant, never browned or it turns bitter and the whole dish goes sideways.
• Lemon juice: Freshly squeezed is the only way, bottled juice tastes flat and tired next to the real thing.
• Reserved pasta water: Starchy and salty, it's the secret to making butter and oil become a sauce instead of a puddle.
• Fresh parsley: Bright and grassy, it cuts through the richness and makes every bite feel alive.
• Grated Parmesan cheese: A little goes a long way, adding a nutty depth without overwhelming the lemon or the fish.

Instructions

Boil the pasta:

Get the water as salty as the sea, then cook the spaghetti until it still has a little bite in the center. Don't forget to scoop out that pasta water before you drain, you'll need it to bring everything together later.

Prep and season the fish:

Pat the fillets completely dry so they get a good sear, then rub them with olive oil, salt, pepper, and lemon zest. The zest on the fish before grilling gives you these little pops of citrus in every bite.

Grill the fish:

Lay the fillets on the hot grill and resist the urge to move them around, let them develop those gorgeous char marks. Flip once, cook until the flesh is opaque and flakes easily, then tent with foil to keep them warm and juicy.

Start the lemon butter sauce:

Melt the butter with olive oil over medium heat, then add the garlic and stir it gently until your kitchen smells like heaven. Pull it off the heat the moment the garlic turns golden, not a second later.

Combine pasta and sauce:

Toss the drained pasta into the skillet with the lemon zest and juice, adding splashes of pasta water until the sauce clings to the noodles like silk. Stir in the parsley and Parmesan, taste it, and adjust the salt and pepper until it sings.

Plate and garnish:

Twirl the pasta into shallow bowls, lay a fish fillet on top of each mound, and finish with lemon wedges and a flurry of parsley. Serve it immediately while the pasta is glossy and the fish is still warm from the grill.

Save

There was a night I made this for friends who didn't think they liked fish, and they went quiet after the first bite. One of them said it didn't taste fishy at all, just clean and bright, and I realized that's what lemon does when you use enough of it. We finished the whole pan and scraped the plates, and nobody mentioned the fish thing again.

Choosing Your Fish

Sea bass is ideal because it's mild, firm, and holds its shape on the grill without falling apart. If you can't find it or it's too pricey, cod, halibut, or even tilapia will work as long as the fillets are thick enough to stay moist. Avoid anything too oily like salmon or mackerel, they'll overpower the lemon and clash with the butter.

Getting the Sauce Just Right

The key to a glossy, clingy sauce is adding the pasta water gradually, a few splashes at a time, while tossing constantly over low heat. If you dump it all in at once, the sauce gets thin and watery instead of creamy and emulsified. The residual heat from the pasta and the starch from the water work together to thicken everything into a cohesive coating that doesn't pool at the bottom of the bowl.

Serving and Storing

This dish is at its absolute best the moment it comes together, when the pasta is still steaming and the fish is hot off the grill. If you do have leftovers, store the pasta and fish separately in airtight containers in the fridge for up to two days. Reheat the pasta gently in a skillet with a splash of water or broth to loosen the sauce, and warm the fish in a low oven so it doesn't dry out.

• Add a pinch of red pepper flakes to the garlic if you want a little heat.
• A handful of baby spinach or arugula tossed into the hot pasta wilts beautifully and adds color.
• Serve with crusty bread to soak up every last bit of that lemon butter sauce.

Save

This is the kind of dish that makes you feel capable, like you've mastered something without trying too hard. It's bright enough for spring, comforting enough for a gray evening, and impressive enough to serve to people you want to feed well.

Recipe FAQs

→ What white fish works best for this dish?

Sea bass and cod are excellent choices for their delicate, flaky texture. Other mild white fish like halibut, flounder, or snapper work beautifully as well. Avoid stronger-flavored fish that might overpower the bright lemon sauce.

→ Can I cook the fish in a skillet instead of grilling?

Yes, absolutely. Heat olive oil in a skillet over medium-high heat and pan-sear the fish for 3-4 minutes per side until golden and cooked through. This method gives you a nice crust while keeping the interior tender.

→ How do I prevent the lemon sauce from becoming too acidic?

The butter and pasta water help balance the lemon's acidity, creating a silky, rounded flavor. Start with the juice of two lemons and taste as you go. You can always add more lemon zest for brightness without additional acid.

→ What pasta shapes pair well with this sauce?

Spaghetti and linguine are traditional choices that allow the sauce to coat evenly. Fettuccine or even short shapes like penne work wonderfully too. Choose what you prefer—just ensure it's cooked al dente so it holds the sauce perfectly.

→ How can I make this dish dairy-free?

Substitute unsalted plant-based butter for the dairy butter, and omit or replace the Parmesan cheese with nutritional yeast or a dairy-free parmesan alternative. The pasta water creates enough body in the sauce to keep it silky and delicious.

→ Can I prepare this ahead of time?

The fish and pasta components are best served fresh. However, you can grill the fish a few hours ahead and gently reheat it before serving. Cook the pasta just before assembling the dish for optimal texture and flavor.