If you’re craving a dish that feels luxurious but stays perfectly aligned with your keto lifestyle, look no further than this Keto Chilean Seabass with Walnut Pesto Crust Recipe. This recipe combines the buttery richness of Chilean seabass with a vibrant, nutty walnut pesto crust that adds texture and flavor in every bite. The freshness of basil and zing from lemon elevate the dish while keeping it fresh and bright, making it just as suitable for a weeknight dinner as it is for impressing guests. Every step is designed to bring out the best in simple ingredients, resulting in a meal that’s both elegant and nourishing.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in making this dish. Each component plays a crucial role in building layers of flavor, balancing richness and freshness with ease.
- 4 Chilean seabass fillets (about 6 oz each), skin removed: Choose fresh, firm fillets for that buttery texture and delicate taste.
- Salt and pepper to taste: Simple seasoning that enhances the natural flavors of the fish.
- 2 tablespoons olive oil: For searing the fish, adds depth and helps create a beautiful crust.
- ½ cup walnuts: Toast lightly to unlock a rich, nutty flavor essential for the pesto crust.
- 1 cup fresh basil leaves: The herbaceous heart of the pesto, bringing vibrant aroma and color.
- 2 tablespoons grated Parmesan cheese: Adds a savory, umami note that ties the pesto together.
- 1 clove garlic: Provides a subtle warmth and depth without overpowering the dish.
- ¼ cup olive oil (for pesto): Blends everything into a luscious, creamy pesto sauce.
- 1 teaspoon lemon zest: Brightens the pesto with citrusy freshness.
- 1 tablespoon lemon juice: Adds acidity to balance the richness of the fish and cheese.
How to Make Keto Chilean Seabass with Walnut Pesto Crust Recipe
Step 1: Prepare the Pesto
Start by combining the walnuts, fresh basil, Parmesan cheese, garlic, lemon zest, and lemon juice in a food processor. Pulse the mixture until it’s finely chopped but still has a bit of texture. As the processor runs, slowly drizzle in the ¼ cup of olive oil to create a thick, lush pesto paste. The walnut pesto crust is going to be the hero of this dish, so take your time to get this just right—it should be rich but fresh and aromatic.
Step 2: Season and Sear the Seabass
Pat the seabass fillets dry to ensure a nice sear, then season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering. Carefully place the fillets in the skillet and sear for about 2 minutes per side, until the surface turns a light golden color. This quick searing locks in the moistness and gives the fish a wonderful flavor base.
Step 3: Apply the Walnut Pesto Crust
Remove the skillet from the heat and spread a generous layer of your homemade walnut pesto evenly over the top of each seabass fillet. This pesto crust will bake into a flavorful, slightly crisp topping that perfectly complements the tender fish underneath.
Step 4: Bake to Perfection
Transfer the skillet directly to your preheated oven at 400°F. Bake for 8 to 10 minutes, or until the fish turns opaque and flakes easily with a fork. The walnut pesto will develop a wonderful crust that’s both crunchy and savory. Keep an eye on it—this stage brings everything together beautifully.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust Recipe
Garnishes
A sprinkle of extra toasted walnuts or a few fresh basil leaves scattered atop the plated fillet really elevate the visual appeal and add fresh crunch. A light drizzle of lemon-infused olive oil over the top before serving can also brighten the flavors wonderfully.
Side Dishes
Because this Keto Chilean Seabass with Walnut Pesto Crust Recipe is low carb and rich, pairing it with vibrant steamed vegetables like asparagus or broccoli works beautifully. For a creamy side, cauliflower mash is a perfect keto-friendly companion that balances the textures and keeps your meal comforting yet fresh.
Creative Ways to Present
For a dinner party, serve the seabass fillets on a bed of lightly dressed arugula or microgreens to add a peppery note. You can also plate it with thin lemon slices or edible flowers to bring a sophisticated touch. This dish looks amazing simply plated with rustic wooden boards or modern white ceramic dishes – versatility is part of the charm.
Make Ahead and Storage
Storing Leftovers
Leftover seabass can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind the pesto may lose some crispness, but the flavors remain just as delightful.
Freezing
Freezing is not recommended for this particular recipe because the delicate texture of Chilean seabass and the fresh pesto crust don’t maintain their quality well after thawing. It’s best enjoyed fresh.
Reheating
To reheat, gently warm the seabass in a low oven at 300°F for about 10 minutes to avoid overcooking. Avoid microwaving as it tends to make the fish rubbery and affects the pesto texture.
FAQs
Can I make the walnut pesto ahead of time?
Absolutely! The walnut pesto can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. Just give it a quick stir before using.
Is Chilean seabass available year-round?
Chilean seabass, also known as Patagonian toothfish, is generally available year-round, but availability can vary by location. If you can’t find it, a similar flaky, mild white fish can sometimes be substituted.
Can I substitute walnuts for another nut in the pesto?
You can! While walnuts provide a rich and slightly bitter flavor that complements this dish perfectly, pecans or almonds can be interesting alternatives if you prefer a different nut profile.
What’s the best way to ensure the fish cooks evenly?
Make sure your fillets are roughly the same thickness and sear them in an oven-safe skillet before finishing in the oven. The even heat from baking ensures a perfectly cooked, flaky texture.
Is this recipe suitable for a dairy-free diet?
To make it dairy-free, you can omit the Parmesan cheese or replace it with a dairy-free cheese alternative. Keep in mind, the cheese adds a lovely umami boost, so you might want to increase the basil or nuts slightly for flavor.
Final Thoughts
I hope you’re as excited as I am for you to try this Keto Chilean Seabass with Walnut Pesto Crust Recipe. It’s a wonderful way to spice up your keto meals with sophisticated flavors and textures that make every bite memorable. Whether it’s a special occasion or a treat-yourself night, this dish delivers on taste, health, and that little bit of wow factor that makes cooking worth every minute.
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: Low Carb
Description
This Keto Chilean Seabass with Walnut Pesto Crustacés is an ultimate low-carb, flavorful seafood dish featuring tender seabass fillets topped with a rich walnut and basil pesto crust. Perfectly seared and baked to flaky perfection, this recipe offers a healthy, keto-friendly dinner highlighting Mediterranean flavors with fresh herbs, nuts, and a zest of lemon.
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: Preheat your oven to 400°F to prepare for baking the fillets after searing.
- Season the Seabass: Pat the Chilean seabass fillets dry with paper towels and season both sides generously with salt and pepper to enhance flavor.
- Make the Walnut Pesto: In a food processor, combine walnuts, fresh basil leaves, grated Parmesan cheese, garlic clove, lemon zest, and lemon juice. Pulse the mixture until all ingredients are finely chopped, then slowly stream in ¼ cup of olive oil while blending continuously until you achieve a thick, creamy pesto paste.
- Sear the Fillets: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Place the seabass fillets in the skillet and sear for about 2 minutes on each side until they develop a lightly golden crust.
- Apply Pesto and Bake: Remove the skillet from heat, spread a generous layer of walnut pesto over the top of each seabass fillet. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the fish turns opaque and flakes easily with a fork.
- Serve: Serve the keto Chilean seabass hot alongside steamed vegetables or cauliflower mash to complete your low-carb, keto-friendly meal.
Notes
- You can prepare the walnut pesto ahead of time and refrigerate it for up to 3 days to save time.
- To elevate the flavor of the pesto, lightly toast the walnuts before blending.
