Pat sea bass fillets dry with paper towels. Rub both sides with 2 tablespoons olive oil, zest of 1 lemon, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Let sit at room temperature for 10–15 minutes while you prepare other components.

Preheat grill or pan

Preheat a grill or heavy skillet (cast iron) over medium-high heat until very hot. If using a grill, oil the grates lightly.

Grill fish

Place fillets on the hot grill or skillet. Cook undisturbed for 3–4 minutes until a golden crust forms. Carefully flip and cook 2–4 minutes more (depending on thickness) until internal temperature reaches 125–130°F (52–54°C) for moist, medium doneness. Remove from heat, squeeze 1/2 lemon over the fillets, and tent loosely with foil to rest while you finish the sauce and pasta.

House Pasta

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 8 oz dry pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Build pasta base

In a large sauté pan over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add finely minced garlic (2 cloves) and 1 finely minced shallot. Sauté gently 1–2 minutes until fragrant and translucent but not browned.

Finish pasta

Add the drained pasta to the sauté pan with the garlic–shallot mixture. Toss with 1/2 cup reserved pasta water (or as needed) to loosen. Add 1/2 cup freshly grated Parmesan, 2 tablespoons chopped parsley, and 1/4 teaspoon freshly ground black pepper. Toss until sauce is glossy and coats the pasta; add more pasta water a tablespoon at a time if needed for desired silkiness. Taste and adjust salt/pepper as needed. Keep warm.

Butter Nage & Assembly

Make butter nage

In a separate medium sauté pan over medium heat, add 1/2 cup dry white wine, 1/2 cup low-sodium chicken or fish stock, 1 thinly sliced shallot, and 2 thyme sprigs. Bring to a simmer and reduce by about half (4–6 minutes) until slightly syrupy and aromatic.

Mount with butter

Lower heat to very low. Remove thyme sprigs and discard. Whisk in cold butter pieces, one at a time, fully emulsifying each before adding the next, creating a glossy, slightly thickened butter nage. Stir in juice of 1 lemon and season with salt and pepper to taste. Keep sauce warm but do not boil once butter is incorporated or it may separate.

Add capers

Stir in 2 tablespoons rinsed capers into the butter nage to warm them and distribute flavor.

Assemble dish

Divide the house pasta between two warmed plates. Spoon 2–3 tablespoons of butter nage over each pasta portion and toss lightly to coat. Place one rested grilled sea bass fillet atop each pasta nest. Spoon an additional 1–2 tablespoons of butter nage over the fish and pasta. Garnish with chopped fresh chives and a sprinkle of extra parsley and grated Parmesan if desired. Serve immediately.