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
Scale
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
