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
Scale
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
