If you are looking to impress your taste buds with a luscious, satisfying dinner that’s perfectly aligned with your low-carb lifestyle, then this Keto Chilean Seabass with Walnut Pesto Crust Recipe is your new go-to masterpiece. Imagine tender, flaky seabass topped with a rich and nutty pesto crust that practically melts in your mouth. This dish brings together the buttery texture of Chilean seabass and the vibrant, herby crunch of freshly made walnut pesto in a way that feels decadent yet completely guilt-free.
Ingredients You’ll Need
These ingredients are thoughtfully simple yet crucial, each bringing unique layers of flavor and texture to the Keto Chilean Seabass with Walnut Pesto Crust Recipe. From the rich fish fillets to the aromatic basil and crunchy walnuts, everything plays an essential role in this dish’s success.
- 4 Chilean seabass fillets (about 6 oz each), skin removed: This buttery, flaky fish is the perfect base, prized for its delicate flavor and moist texture.
- Salt and pepper to taste: Basic seasoning that enhances the natural flavors of the fish without overpowering it.
- 2 tablespoons olive oil: For searing the fish to a golden perfection and locking in moisture.
- ½ cup walnuts: Adds a toasty, crunchy element when blended into the pesto crust.
- 1 cup fresh basil leaves: Brings bright, fresh herbaceous notes that lift the overall flavor.
- 2 tablespoons grated Parmesan cheese: Adds umami depth and a subtle salty tang to the pesto.
- 1 clove garlic: Infuses the sauce with a mild pungent kick that wakes up the palate.
- ¼ cup olive oil (for pesto): A smooth, rich binder that creates the perfect pesto consistency.
- 1 teaspoon lemon zest: Gives a fresh citrusy brightness that balances the richness.
- 1 tablespoon lemon juice: Adds acidity and a lively tang that brightens every bite.
How to Make Keto Chilean Seabass with Walnut Pesto Crust Recipe
Step 1: Prepare the Oven and Season the Fish
Preheat your oven to 400°F. While it warms up, pat your Chilean seabass fillets dry with paper towels to ensure a nice sear. Season both sides generously with salt and pepper—this simple step makes a huge difference in amplifying the flavors.
Step 2: Create the Walnut Pesto
In a food processor, combine the walnuts, fresh basil leaves, grated Parmesan cheese, garlic, lemon zest, and lemon juice. Pulse the mixture until it’s finely chopped, then gradually stream in ¼ cup olive oil while blending to form a thick, vibrant pesto paste. The balance of crunchy walnuts with fresh basil and zesty lemon creates an incredible crust that’s bursting with flavor.
Step 3: Sear the Seabass Fillets
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Carefully place each seabass fillet and sear for about 2 minutes per side until the exterior turns a light golden brown. This step locks in the moisture and adds a delicious texture contrast to the tender fish inside.
Step 4: Top with Pesto and Bake
Remove the skillet from heat and spoon a generous layer of your walnut pesto over the top of each fillet. The pesto not only adds fantastic flavor but also forms a beautiful crust as it bakes. Transfer the skillet into your preheated oven and bake for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust Recipe
Garnishes
To elevate this dish further, sprinkle a few chopped toasted walnuts or freshly grated Parmesan over the finished fillets. A few basil leaves lightly torn and scattered on top add freshness and a pop of green, making the plate look as delightful as it tastes.
Side Dishes
This rich seabass pairs brilliantly with simple, keto-friendly sides like steamed asparagus, roasted Brussels sprouts, or creamy cauliflower mash. These options complement the textures and keep the meal light but deeply satisfying.
Creative Ways to Present
For a dinner party or special occasion, serve the filet perched on a bed of sautéed spinach or with a drizzle of extra lemon juice and olive oil around the plate. It makes for a visually stunning presentation that invites guests to dig right in.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (unlikely, but it happens!), store them in an airtight container in the refrigerator for up to two days. Be mindful that the walnut pesto crust might soften but the flavors will remain delightful.
Freezing
Freezing is not recommended for this dish as the texture of the seabass and pesto crust may degrade once thawed. It’s best enjoyed fresh for the ideal combination of texture and flavor.
Reheating
To gently reheat leftovers, use a low-temperature oven setting or a stovetop skillet to avoid drying out the fish and to help revive the crust’s texture. Avoid microwaving as it can make the fish rubbery.
FAQs
Can I use other nuts instead of walnuts for the pesto?
Absolutely! While walnuts provide a wonderful flavor and texture, pecans or almonds can be great substitutes, giving the pesto a slightly different but equally delicious profile.
Is Chilean seabass keto-friendly?
Yes, it’s an excellent choice for keto diets since it’s high in healthy fats and protein while being very low in carbohydrates, making this recipe perfectly keto-conscious.
Can I prepare the walnut pesto in advance?
Definitely. You can make the walnut pesto up to three days ahead and store it in the refrigerator in an airtight container to save time on cooking day.
What if I don’t have an oven-safe skillet?
No worries! You can sear the fish in a regular skillet, then transfer the fillets to a baking dish before adding the pesto and baking.
How do I know when the seabass is cooked properly?
The fillets are done when the flesh is opaque and easily flakes with a fork, usually after 8–10 minutes in the oven following searing.
Final Thoughts
This Keto Chilean Seabass with Walnut Pesto Crust Recipe is a true gem, blending simple ingredients into an elegant and satisfying dish that feels like a treat every time. Whether you’re cooking for yourself or hosting friends, it’s sure to impress with minimal fuss. Don’t wait to try this one — your keto dinner repertoire just got a brilliant upgrade!
Print
Keto Chilean Seabass with Walnut Pesto Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Keto
Description
This Keto Chilean Seabass with Walnut Pesto is an ultimate healthy recipe perfect for low-carb and keto diets. Featuring tender, flaky seabass fillets topped with a rich, savory walnut and basil pesto crust, this dish combines Mediterranean flavors with a high-fat, low-carb profile. The seabass is first seared for a golden crust, then baked to perfection, resulting in a delicious and elegant main course that pairs beautifully with keto-friendly sides like steamed vegetables or cauliflower mash.
Ingredients
Seabass Fillets
- 4 Chilean seabass fillets (about 6 oz each), skin removed
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing)
Walnut Pesto
- ½ cup walnuts
- 1 cup fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic
- ¼ cup olive oil (for pesto)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking once the seabass is seared.
- Prepare and Season Fillets: Pat the seabass fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper for enhanced flavor.
- Make Walnut Pesto: In a food processor, combine the walnuts, fresh basil leaves, grated Parmesan cheese, garlic clove, lemon zest, and lemon juice. Pulse until finely chopped. While the processor is running, slowly drizzle in ¼ cup of olive oil until the mixture forms a thick, spreadable pesto paste.
- Sear Seabass: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the seabass fillets and sear for about 2 minutes on each side until they develop a light golden crust. This step locks in juices and adds flavor.
- Add Pesto Topping: Remove the skillet from heat. Spread a generous layer of the walnut pesto evenly over the top of each seabass fillet, ensuring they are well-coated.
- Bake: Transfer the skillet to the preheated oven. Bake the fillets for 8 to 10 minutes, or until the fish turns opaque and flakes easily when tested with a fork.
- Serve: Carefully remove the skillet from the oven and serve the pesto-topped seabass hot. Complement with steamed vegetables or cauliflower mash for a satisfying keto meal.
Notes
- You can prepare the walnut pesto in advance and refrigerate it for up to 3 days to save time on cooking day.
- To enhance the flavor and aroma of the pesto, lightly toast the walnuts in a dry skillet before blending.
