Keto Chilean Seabass with Walnut Pesto Crust Recipe
Prepare to fall in love with the ultimate weeknight showstopper: Keto Chilean Seabass with Walnut Pesto Crust. This dish brings together the buttery decadence of Chilean seabass and the earthy, aromatic punch of homemade walnut pesto—all while keeping things superbly low-carb. Whether you’re dazzling guests for dinner or simply cooking to treat yourself, this recipe transforms simple, fresh ingredients into a crisp-topped, succulent masterpiece that proves keto eating is anything but boring.
Ingredients You’ll Need
What makes this Keto Chilean Seabass with Walnut Pesto Crust so special is how just a handful of ingredients create layers of flavor and texture. Every component is chosen for maximum impact, so don’t be tempted to skip or swap—each one brings something essential to the plate!
- Chilean seabass fillets: The delicate, buttery fish base soaks up flavors and stays luxuriously moist while baking.
- Fresh basil leaves: Packed tight for vibrant color and garden-fresh aroma in your pesto.
- Walnuts: Add a rich, earthy crunch that’s both keto-friendly and absolute bliss with seafood.
- Garlic cloves: For that irresistible, savory depth pesto simply can’t live without.
- Parmesan cheese: Salty, umami goodness that binds the pesto and provides a golden finish.
- Olive oil: Brings the pesto together, lending fruity richness and a silky texture.
- Coconut oil (melted): Ideal for searing or brushing the fish, giving the fillets a beautifully golden exterior.
- Salt and black pepper: Essential to season both the pesto and the fish, letting each flavor shine.
How to Make Keto Chilean Seabass with Walnut Pesto Crust
Step 1: Make the Walnut Pesto
Begin by combining your basil, walnuts, garlic, Parmesan, and a good pinch each of salt and black pepper in a food processor. Pulse until everything is finely chopped and mingled together—the fragrance alone is worth pausing to savor. With the processor running, drizzle in the olive oil until a thick, spoonable paste forms. This pesto is bold, hearty, and destined to create that gorgeous crust.
Step 2: Prep the Seabass Fillets
Next, pat your Chilean seabass fillets completely dry with paper towels. This ensures you’ll get perfect browning and that the pesto crust will adhere nicely. Season both sides generously with salt and pepper—don’t be shy, the fish can handle it!
Step 3: Sear the Fish
Heat up the coconut oil in a skillet over medium-high heat. When it’s shimmering, gently add your fillets. Sear each side for about 1 to 2 minutes, just until lightly golden and aromatic. You’re not cooking them through here, just giving them color and that irresistible exterior.
Step 4: Top with Walnut Pesto
Transfer the seared seabass to a parchment-lined baking sheet. Divide the walnut pesto among the fillets, smoothing it over the top with the back of a spoon. Be generous—the crust is where the magic happens, and it forms a beautiful contrast between the creamy fish underneath and the crunchy, nutty topping.
Step 5: Bake to Perfection
Slide the tray into your preheated 400°F (200°C) oven and bake for 8 to 12 minutes. You’ll know the Keto Chilean Seabass with Walnut Pesto Crust is done when the fish flakes effortlessly with a fork and the pesto is golden and toasty at the edges. Serve hot, straight from the oven, and prepare to wow anyone who gets a plate.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust
Garnishes
Sprinkle freshly grated Parmesan, a handful of torn basil leaves, or a little lemon zest right before serving for color and an extra pop of flavor. A quick squeeze of fresh lemon over the top rounds out the dish beautifully, waking up the basil and bringing out the delicate sweetness of the seabass.
Side Dishes
Keep things light and low-carb with roasted asparagus, sautéed baby spinach, or a crisp salad dressed in olive oil and lemon. If you want extra comfort, try serving your Keto Chilean Seabass with Walnut Pesto Crust atop a creamy cauliflower puree—it’s a perfect foil for the bold flavors and adds even more richness to the meal.
Creative Ways to Present
For a restaurant-worthy finish, slice the fillets diagonally, fan them out on individual plates, and nestle them with vibrant seasonal vegetables. Or, serve family-style on a long platter with the pesto crusted tops glistening, for a showy centerpiece guaranteed to get everyone talking.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Keto Chilean Seabass with Walnut Pesto Crust, let it cool to room temperature before gently wrapping and storing in the fridge. The pesto crust preserves surprisingly well—just don’t wait more than two days to dig back in for best flavor and texture.
Freezing
Seabass is precious, so if you find yourself with extra, you can freeze the cooked fillets. Just wrap individually in foil, then seal in a freezer bag or airtight container. While the pesto crust won’t be quite as crisp after thawing, the bold flavors remain. Try to enjoy within a month for optimal taste.
Reheating
To reheat, place the fillets on a parchment-lined baking sheet and warm gently in a 300°F oven until heated through—about 8 to 10 minutes. Avoid microwaving if you can, as it can soften that glorious crust. A quick hit under the broiler at the end will refresh the texture beautifully.
FAQs
Can I use another type Main Course
Absolutely! While Chilean seabass is luscious and ideal, halibut, cod, or even salmon work well with the walnut pesto crust. Just keep in mind that cooking times may vary depending on the thickness of the fillets.
Is this dish suitable for meal prepping?
Definitely! Prepare the walnut pesto ahead of time and store it in the fridge for up to three days. Assemble and bake the Keto Chilean Seabass with Walnut Pesto Crust just before serving for that fresh-from-the-oven experience.
Can I make the pesto nut-free?
If you need to avoid walnuts, pine nuts or sunflower seeds are fantastic substitutes and still keep the recipe keto-friendly. The flavor profile changes slightly, but the pesto remains rich and satisfying.
What’s the best way to keep the crust from sliding off?
Make sure your seabass fillets are dry and cooled slightly before adding the pesto. Press the paste down gently so it clings before baking, and avoid over-oiling the fish so the crust stays put.
How do I know when the fish is perfectly cooked?
The fish should flake easily with a fork and appear opaque all the way through. For extra certainty, use an instant-read thermometer—the internal temp should reach 135 to 140°F for moist, tender seabass.
Final Thoughts
If you’re craving a dinner that’s equal parts comforting, impressive, and weeknight-simple, you owe it to yourself to try Keto Chilean Seabass with Walnut Pesto Crust. Give it a whirl, and chances are you’ll want to put this rich, herby, keto-friendly main on your regular rotation!
Print
Keto Chilean Seabass with Walnut Pesto Crust Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a luxurious yet healthy meal with this Keto Chilean Seabass featuring a flavorful walnut pesto crust. Perfect for a special dinner or a weeknight treat!
Ingredients
Chilean Seabass:
- 4 Chilean seabass fillets (about 6 ounces each)
- Salt and black pepper to taste
Walnut Pesto:
- 1 cup fresh basil leaves, packed
- 1 cup walnuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons coconut oil (melted, for searing or brushing)
- Salt and black pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Make walnut pesto: In a food processor, combine basil, walnuts, garlic, Parmesan, salt, and pepper; pulse until finely chopped. With the motor running, drizzle in olive oil until a thick paste forms.
- Prepare seabass: Pat seabass fillets dry and season with salt and pepper.
- Sear seabass: Heat coconut oil in a skillet over medium-high heat and sear fillets for 1–2 minutes per side until lightly golden.
- Add pesto and bake: Transfer fillets to a parchment-lined baking sheet, spread walnut pesto evenly over the tops, and bake for 8–12 minutes, or until the fish flakes easily with a fork and the crust is lightly toasted.
- Serve: Serve immediately.
Notes
- This recipe is naturally keto and gluten-free.
- For added flavor, mix a little lemon zest into the pesto or serve with a squeeze of fresh lemon.
- You can also make the pesto ahead and store it in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking with optional stovetop sear
- Cuisine: Keto / Low-Carb / Seafood
Nutrition
- Serving Size: 1 fillet with pesto
- Calories: 424 kcal
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 70 mg
