Grilled Bass with Lemon Pasta

My neighbor brought over a fillet of sea bass one Saturday morning, still wrapped in butcher paper, and asked if I wanted to try something new. I had spaghetti already boiling for a simple aglio e olio, but the sight of that fresh fish made me pivot completely. I grabbed a lemon from the bowl on the counter, some butter from the fridge, and just started building flavors as I went. What came together in less than an hour felt like something I'd ordered at a coastal trattoria. That improvised dinner became this recipe, and I've been making it ever since whenever I want something that tastes special without the fuss.

I made this for my sister's birthday last spring, and she still talks about it. She's not a big seafood person, but the mild flavor of the bass with all that bright lemon won her over completely. We ate on the porch with the windows open, and the smell of garlic and citrus drifting through the house made everyone hungry before the plates even hit the table. It's become my go to whenever I want to cook something that feels like a gift without spending all day in the kitchen.

Ingredients

• White fish fillets: Sea bass is buttery and mild, but cod or halibut work just as well if you can't find it, just make sure the fillets are similar in thickness so they cook evenly.
• Olive oil: Used both for grilling the fish and building the pasta sauce, so don't skimp on quality here, it really comes through in the final dish.
• Spaghetti or linguine: I prefer linguine because it holds the sauce a little better, but spaghetti is just as good and what I usually have on hand.
• Unsalted butter: Adds richness to the lemon sauce without making it taste oily, and you can control the salt level more precisely.
• Garlic cloves: Fresh garlic is a must, the minced stuff from a jar just doesn't have the same punch or fragrance when it hits the hot butter.
• Lemon zest and juice: The zest gives you that aromatic oil and the juice brings the acidity, together they make the whole dish sing.
• Reserved pasta water: This starchy water is the secret to making the sauce creamy and cohesive without adding cream.
• Fresh parsley: Adds a pop of color and a fresh, grassy note that balances the richness of the butter and cheese.
• Grated Parmesan cheese: A little goes a long way, it melts into the sauce and adds a salty, nutty depth.
• Salt and black pepper: Essential for seasoning the fish and the pasta, taste as you go and adjust to your preference.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the spaghetti until it's al dente, with just a bit of chew. Before draining, scoop out half a cup of that starchy pasta water and set it aside, you'll need it later to bring the sauce together.

Prep and season the fish:

While the pasta cooks, pat the fish fillets completely dry with paper towels, then drizzle them with olive oil and season generously with salt, pepper, and lemon zest. The zest sticks to the fish and gives you little bursts of lemon flavor in every bite.

Grill the fish:

Preheat your grill pan or outdoor grill to medium high heat, then lay the fillets down gently and let them cook undisturbed for 3 to 4 minutes per side until they're opaque and flake easily with a fork. Once done, cover them loosely with foil to keep them warm while you finish the pasta.

Start the sauce:

In a large skillet, melt the butter with olive oil over medium heat, then add the minced garlic and cook for about a minute, stirring constantly so it doesn't brown. You want it fragrant and golden, not bitter.

Add lemon and pasta:

Stir in the lemon zest and juice, then add the drained pasta and toss everything together, adding splashes of the reserved pasta water until the sauce looks silky and coats every strand. The pasta water is what makes it all come together, so don't skip this step.

Finish with herbs and cheese:

Toss in the chopped parsley and grated Parmesan, then taste and adjust the salt and pepper as needed. The cheese will melt into the sauce and give it a creamy texture without any cream at all.

Plate and serve:

Divide the pasta among four plates, then top each serving with a grilled fish fillet. Garnish with lemon wedges, extra parsley, and more Parmesan if you like, and serve immediately while everything is hot and fragrant.

Save

One evening I made this for a friend going through a rough week, and she said it was the first meal that actually tasted like something in days. We didn't talk much, just ate and listened to music, and I realized that sometimes food doesn't need to be fancy to matter. It just needs to be made with a little care and served at the right moment. This dish has become my way of showing up for people when words don't quite cut it.

Choosing Your Fish

Sea bass is my first choice because it's mild, flaky, and holds up beautifully on the grill, but it can be pricey or hard to find depending on where you live. Cod is a fantastic substitute, it's a little firmer but just as mild, and halibut works too if you want something with a bit more heft. The key is to choose fillets that are similar in thickness so they cook at the same rate, and make sure they're skinless so you don't have to fuss with flipping them on the grill. If you're at the fish counter and something else looks fresher, go with that, this recipe is forgiving and adaptable.

Making the Sauce Silky

The secret to a glossy, cohesive lemon butter sauce is the reserved pasta water, which is loaded with starch that acts like a natural emulsifier. When you add it to the skillet with the butter, oil, and lemon juice, it binds everything together into a sauce that coats the pasta instead of pooling at the bottom of the bowl. I learned this the hard way after making a batch that looked greasy and separated, and once I started using pasta water, everything changed. Add it a little at a time, tossing constantly, until the sauce looks creamy and clings to each strand. If it gets too thick, just add another splash.

Serving and Pairing Suggestions

This dish is best served immediately while the pasta is hot and the fish is still warm from the grill. I like to plate it in shallow bowls so the sauce pools around the noodles, and I always put the lemon wedges on the side so everyone can add an extra squeeze if they want. A crisp white wine like Sauvignon Blanc or Pinot Grigio is perfect here, the acidity mirrors the lemon and cuts through the butter beautifully. If you're not drinking, sparkling water with a twist of lemon is just as refreshing and keeps the meal feeling light.

• Add a pinch of red pepper flakes to the garlic if you want a subtle kick of heat.
• For a gluten free version, swap in your favorite gluten free pasta and cook it according to the package directions.
• Leftovers can be stored in the fridge for up to two days, though the pasta will absorb some of the sauce, just add a splash of olive oil or broth when reheating.

Save

This recipe has become one of those dishes I make when I want to feel like I'm taking care of myself, not just feeding myself. It's bright, satisfying, and always makes the kitchen smell like somewhere you'd want to be. I hope it does the same for you.

Recipe FAQs

→ What white fish works best for this dish?

Sea bass and cod are ideal choices, offering mild flavor and flaky texture. Other suitable options include halibut, flounder, or mahi-mahi. Select fillets of similar thickness to ensure even cooking on the grill.

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

Pat the fillets completely dry before grilling. Ensure the grill grates are thoroughly cleaned and preheated until very hot. Oil the grates or lightly brush the fish with olive oil. Avoid moving the fish until a golden crust forms, typically after 3-4 minutes.

→ Can I make this without a grill?

Absolutely. A grill pan over medium-high heat provides excellent results. Alternatively, pan-sear the fish in a skillet or bake at 400°F for 12-15 minutes. Each method yields tender, flaky results while allowing you to achieve that light char if desired.

→ How do I achieve the silky lemon-butter sauce?

The key is using reserved pasta water to emulsify the butter and oil into a creamy sauce. Add pasta water gradually while tossing, creating the perfect consistency. The starch from pasta water helps bind the ingredients, creating that restaurant-quality silky finish.

→ What wine pairs well with this dish?

Crisp white wines complement the bright lemon flavors beautifully. Sauvignon Blanc, Pinot Grigio, and Vermentino are excellent choices. These wines cut through the richness of butter while enhancing the fresh, citrusy elements of the sauce and fish.

→ Can I prepare this ahead for entertaining?

Grill the fish up to an hour in advance and keep warm loosely covered with foil. Cook pasta just before serving, then quickly toss with the warm sauce. This approach ensures al dente pasta and optimal texture while minimizing last-minute stress when hosting.