Name: Keto Chilean Seabass with Walnut Pesto Crust Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 Chilean seabass fillets (about 6 oz each), skin removed; Salt and pepper to taste; 2 tablespoons olive oil (for searing); 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

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

Scale

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

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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.