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
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
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.
