Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe
If you’re ready to create a restaurant-quality seafood dinner at home that’s both luxuriously rich and keto-friendly, this Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe will absolutely blow you away. With its buttery, flaky seabass crowned in an irresistibly herby, crunchy walnut pesto, this dish transforms simple ingredients into something truly special—tender fish, vibrant basil, and a bright pop of lemon all working their magic together. Whether you’re impressing dinner guests or just making an epic weeknight meal, this showstopper checks every box.
Ingredients You’ll Need
You’ll be amazed at how a handful of high-quality, straightforward ingredients come together for such a spectacular finish. Each component in this recipe not only adds flavor but brings its own touch of texture, aroma, or eye-catching color to the plate.
- Chilean seabass fillets: The star of the show! These fillets are superbly buttery and perfect for a low-carb, keto diet.
- Olive oil: Used two ways—to keep the fish moist and to create a smooth, rich pesto.
- Salt and black pepper: Essential for teasing out the natural flavors of the fish and pesto.
- Fresh basil leaves: This fresh herb gives the pesto its vibrant, green color and signature aroma.
- Walnuts: Adds nuttiness, healthy fats, and crunch to your pesto crust.
- Garlic: A must-have for that savory, aromatic kick in both the pesto and the overall dish.
- Grated Parmesan cheese: Gives the pesto a sharp, umami punch and helps it brown beautifully in the oven.
- Lemon juice: Adds brightness and balance, cutting through the richness of both fish and pesto.
- Red pepper flakes (optional): For those who love a subtle touch of heat alongside all those fresh flavors.
- Lemon wedges and fresh basil: Gorgeous garnishes that enhance both flavor and visual appeal at the table.
How to Make Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures that the seabass lifts off easily after baking, and there’s zero sticking or mess. A hot oven and a prepared tray are the first secrets to perfectly flaky, golden-topped fish.
Step 2: Season the Seabass
Gently pat the Chilean seabass fillets dry with paper towels—this helps the oil and seasoning cling and promotes even baking. Place the fillets onto your lined sheet, drizzle with a tablespoon of olive oil, and sprinkle generously with salt and black pepper. This simple prep locks in moisture while letting the decadent flavor of the fish shine.
Step 3: Make the Walnut Pesto
Set up your food processor and add fresh basil, walnuts, garlic, grated Parmesan, half a cup of olive oil, lemon juice, and a pinch of red pepper flakes if you like a hint of heat. Pulse until everything is thoroughly blended into a smooth, thick pesto. The walnuts give a gorgeous, rich texture while basil brings that garden-fresh aroma. Taste and tweak the seasoning if needed—you want it bold!
Step 4: Crust the Seabass
Using a spoon, generously layer the walnut pesto over each seabass fillet, pressing gently so it sticks. Don’t be shy—the thick crust transforms this meal from good to knockout, locking in juice and flavor as it bakes. Each fillet should wear a crown of vibrant green!
Step 5: Bake to Perfection
Slide your tray into the hot oven and bake for 12 to 15 minutes. You’ll know the Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe is done when the fish flakes easily with a fork and the crust is just turning golden at the edges. Try not to overbake—seabass stays best when a little buttery and moist inside.
Step 6: Plate and Garnish
Serve immediately, topped with fresh basil and lemon wedges on the side. These add fragrance and zesty brightness, the perfect finishing touch for a dish that already looks and tastes like a celebration.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe
Garnishes
For something as striking as this dish, a few artfully placed lemon wedges and sprigs of fresh basil go a long way. The lemon not only adds visual pop but delivers a tiny burst of tartness that brings out the buttery notes of the seabass and the earthiness of the pesto. A light sprinkle of extra Parmesan can also take it over the top if you’re feeling fancy.
Side Dishes
Balance the decadence of the Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe with simple, low-carb sides. Steamed asparagus, a quick arugula and tomato salad, or roasted cauliflower work marvelously, letting the flavors of the fish and pesto shine without distraction. For a special occasion, try a cheesy cauliflower mash for that classic “fish and mash” vibe—minus the carbs!
Creative Ways to Present
Individual platings on decorative plates with a small bed of baby greens or microgreens really set off the colors and textures. For a dinner party, you can slice the fish into thick medallions and arrange them family-style on a large platter, surrounded by the sides. A swirl of extra pesto around the plate, or a few scattered walnut pieces, turns every bite into a visual (and edible) masterpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of this Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe, let the fish cool to room temperature before transferring to an airtight container. The pesto keeps everything moist—even the next day! Store it in the fridge for up to two days for maximum freshness and flavor.
Freezing
For longer storage, you can freeze the cooked seabass fillets (without garnishes). Arrange them in a single layer in a container or freezer bag and squeeze out as much air as possible. The walnut pesto helps keep the fish from drying out, and you can freeze for up to one month. Thaw overnight in the refrigerator for best results.
Reheating
To maintain the best texture, reheat the seabass gently in a 300°F oven for about 8 to 10 minutes, uncovered. Microwaving works, too, though the crust may lose a bit of its crunch. Add a splash of extra olive oil and a squirt of lemon before serving to refresh the flavors.
FAQs
Can I use a different type Main Course
Absolutely! Any thick, firm white fish like cod, halibut, or even grouper will work beautifully. Just keep an eye on baking times, as thinner fillets may cook more quickly than Chilean seabass.
Is the walnut pesto safe for nut allergies?
Unfortunately, this dish won’t be nut-allergy safe as written. You can try substituting sunflower or pumpkin seeds for the walnuts, which gives a satisfying crunch and flavor without the risk!
How far in advance can I make the pesto?
The pesto for this Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe can be made up to five days ahead and kept in the fridge in a sealed jar. It’s also fantastic tossed with zoodles or spread on grilled chicken—so feel free to double your batch!
Can I make this recipe dairy-free?
You sure can! Try using a dairy-free Parmesan alternative or nutritional yeast in the pesto for a cheesy flavor, keeping the recipe completely keto and dairy-free.
How do I know when the seabass is cooked perfectly?
You’ll want your fish to flake easily with a fork and look opaque throughout. Overcooking can dry it out, so check after 12 minutes—Chilean seabass is at its best when it’s buttery and just cooked through under that golden walnut crust.
Final Thoughts
If you’re searching for a meal that’s both wildly impressive and weeknight-easy, you have to try the Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe! Every bite is pure bliss with that flaky fish and zesty, nutty pesto. Give it a spot in your regular dinner rotation—you deserve a showstopper like this!
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Keto Chilean Seabass with Walnut Pesto Crust: An Amazing Ultimate Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this exquisite Keto Chilean Seabass with a flavorful Walnut Pesto Crust that is perfect for a special dinner. The rich and buttery seabass pairs wonderfully with the nutty pesto, creating a harmonious dish that will impress your guests.
Ingredients
Chilean Seabass:
- 4 (6-ounce) Chilean seabass fillets, skin removed
- 1 tablespoon olive oil
- Salt and black pepper to taste
Walnut Pesto:
- 1 cup fresh basil leaves
- ½ cup walnuts
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil (for pesto)
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
Garnish:
- Lemon wedges
- Fresh basil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the seabass: Pat the seabass fillets dry and place them on the prepared sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper.
- Make the pesto: In a food processor, combine the basil, walnuts, garlic, Parmesan, ½ cup olive oil, lemon juice, and red pepper flakes if using. Blend until smooth and thick.
- Coat the fillets: Spoon a generous layer of the walnut pesto over the top of each fillet, pressing lightly to help it adhere.
- Bake: Bake the seabass for 12–15 minutes, or until the fish flakes easily with a fork and the pesto is slightly golden.
- Serve: Remove from the oven and serve immediately with lemon wedges and fresh basil.
Notes
- Chilean seabass is rich and buttery, making it perfect for keto diets.
- You can make the pesto in advance and store it in the fridge for up to 5 days.
- Swap walnuts for pecans or macadamia nuts for a different twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with pesto
- Calories: 520
- Sugar: 1g
- Sodium: 360mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg
