Lemon Bass Pasta with Spaghetti

My neighbor brought me a fillet of sea bass from the harbor market one Saturday morning, still cold from the ice. I had a box of spaghetti in the pantry and a bag of lemons on the counter, and I thought, why not? The scent of lemon zest hitting warm butter filled the kitchen within minutes, and by the time I plated it, I knew this wasn't just dinner. It was one of those accidental triumphs you want to repeat over and over.

I made this for my sister's birthday last spring, and she still texts me asking for the recipe even though I've sent it twice. She said the lemon wasn't sharp or bitter, just bright and clean, like something you'd order on a patio overlooking the water. I think it's because the pasta water softens the acidity just enough. That night, we ate outside with candles, and the whole thing felt effortless even though I was sweating over the grill ten minutes earlier.

Ingredients

• White fish fillets: Sea bass is buttery and mild, but cod or halibut work just as well if you're watching your budget or can't find it fresh.
• Olive oil: Use a decent one here since it carries the flavor of the garlic and lemon without competing.
• Lemon zest and juice: Zest first before juicing, and don't skip the zest on the fish, it adds a fragrant crust when grilled.
• Spaghetti or linguine: Either shape works, but I prefer linguine because it holds the sauce a little better in the twirl.
• Unsalted butter: You control the salt this way, especially once the Parmesan goes in.
• Garlic cloves: Mince them fine so they melt into the butter without burning.
• Reserved pasta water: This is the secret to a glossy sauce that coats instead of puddles.
• Fresh parsley: Flat leaf has more flavor than curly, and it brightens everything visually too.
• Grated Parmesan cheese: Freshly grated melts into the pasta, pre shredded tends to clump.
• Salt and black pepper: Season in layers, taste as you go, and adjust at the end.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, usually a minute less than the package says. Before draining, scoop out half a cup of the starchy pasta water and set it aside.

Prep the fish:

While the pasta cooks, pat the fish fillets completely dry with paper towels, then drizzle with olive oil and season both sides with salt, pepper, and lemon zest. A dry surface helps the fish get those beautiful grill marks.

Grill the fish:

Preheat your grill pan over medium high heat until it's almost smoking, then lay the fillets down gently. Cook for 3 to 4 minutes per side until the flesh turns opaque and flakes easily with a fork.

Make the lemon butter sauce:

In a large skillet, melt the butter with olive oil over medium heat, then add the minced garlic and stir for about a minute until it smells nutty and golden. Stir in the lemon zest and juice, letting it bubble for a few seconds.

Toss the pasta:

Add the drained pasta to the skillet and toss everything together, pouring in the reserved pasta water a little at a time until the sauce looks silky and clings to the noodles. 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 and top each portion with a grilled fish fillet. Garnish with lemon wedges, extra parsley, and a sprinkle of Parmesan if you like, then serve immediately while everything is hot.

Save

The first time I served this to my parents, my dad, who usually goes for steak, asked for seconds. He said it reminded him of a meal he had in Positano years ago, which I'm sure was way fancier, but I took the compliment. My mom loved that it wasn't drowning in cream or butter, just clean and lemony with enough richness to feel indulgent. That's when I realized this dish works for people who think they don't like fish.

Choosing Your Fish

Sea bass is ideal because it's firm enough to grill without falling apart and mild enough to let the lemon shine. Cod is a great budget friendly swap, and halibut works if you want something a little meatier. I've also used tilapia in a pinch, though it's more delicate and needs a gentler hand on the grill. Whatever you choose, make sure it's skinless and boneless so you can dig in without any fuss.

Getting the Sauce Just Right

The magic happens when you add that starchy pasta water to the lemon butter. It thickens the sauce just enough to coat the noodles without turning greasy or thin. I learned this the hard way after making a watery, slippery version my first try because I skipped this step. Now I always reserve more than I think I'll need, and I add it in splashes, tossing constantly until the pasta looks glossy and creamy.

Serving and Pairing Ideas

This dish is light enough that you don't need much on the side. A simple arugula salad with shaved Parmesan and a drizzle of balsamic works perfectly, or some crusty bread to soak up any extra sauce on the plate. I've served it with roasted asparagus in the spring and sautéed zucchini in the summer. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness and echoes the lemon beautifully.

• Add a pinch of red pepper flakes to the garlic if you want a little heat.
• Swap the Parmesan for Pecorino Romano for a sharper, saltier finish.
• Use gluten free pasta and the dish works just as well without any other changes.

Save

This recipe has become my go to when I want something that feels special but doesn't require a trip to three different stores or an afternoon in the kitchen. It's proof that a handful of good ingredients and a little attention can turn into something you'll crave all week.

Questions & Answers

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

Sea bass is traditional, but cod, halibut, or snapper work equally well. Choose fillets that are similarly thick for even cooking. Aim for 6 oz portions that will cook in 3-4 minutes per side.

→ How do I prevent the fish from sticking to the grill?

Pat the fillets completely dry before grilling and ensure your grill pan is well-preheated and lightly oiled. Avoid moving the fish until it has developed a golden crust, typically after 3-4 minutes. Use tongs to flip gently.

→ Can I make the lemon-butter sauce ahead of time?

The sauce is best prepared fresh while the pasta cooks. However, you can zest and juice the lemons, mince the garlic, and measure the butter and oil in advance. Combine everything just before serving for optimal flavor and silky texture.

→ What should I do if my sauce seems too thin?

Use the reserved pasta water to adjust consistency. Add it gradually while tossing the pasta over medium heat. The starch in pasta water creates a silky emulsion. If it's still too thin, simmer for an additional minute.

→ Is this dish suitable for dietary restrictions?

Yes, it's naturally pescatarian and can be made gluten-free by using gluten-free pasta. For dairy-free, substitute plant-based butter and omit Parmesan. Always verify all ingredients and check labels for hidden allergens, especially with fish and dairy products.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon and fresh fish flavors beautifully. The acidity in these wines cuts through the butter sauce while enhancing the citrus notes throughout the dish.