Description
Keto Chilean Seabass with Walnut Pesto Crust is a flavorful and healthy Mediterranean-inspired main course featuring tender seabass fillets topped with a rich, aromatic walnut basil pesto crust. This low-carb, gluten-free recipe combines searing and baking methods to achieve a perfectly golden crust and moist fish, ideal for a keto-friendly dinner or special occasion.
Ingredients
Scale
For the Seabass:
- 4 (6 oz) Chilean seabass fillets
- 1 tablespoon avocado oil or olive oil (for searing)
- Salt and pepper to taste
For the Walnut Pesto:
- 1/2 cup raw walnuts
- 1 cup fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
For Serving:
- Lemon wedges
Instructions
- Prepare the Walnut Pesto: In a food processor, combine the walnuts, fresh basil leaves, grated Parmesan cheese, garlic cloves, olive oil, lemon juice, salt, and pepper. Pulse continuously until the mixture forms a thick, coarse pesto. Set aside.
- Season the Seabass: Pat the Chilean seabass fillets dry using paper towels, then season both sides with salt and pepper to taste.
- Preheat the Oven and Sear the Fish: Preheat your oven to 400°F (200°C). Heat 1 tablespoon of avocado or olive oil in an oven-safe skillet over medium-high heat. Place the seabass fillets skin-side down (or presentation side down) in the skillet and sear for 2 to 3 minutes until the bottom is golden brown.
- Flip and Sear the Other Side: Carefully flip the fillets and sear the opposite side for another 1 minute to develop a slight crust.
- Add the Walnut Pesto and Bake: Remove the skillet from heat. Spoon a generous layer of walnut pesto evenly over the top of each seabass fillet. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes or until the fish flakes easily with a fork.
- Serve: Remove the skillet from the oven. Serve the pesto-crusted Chilean seabass fillets immediately, garnished with lemon wedges and accompanied by your favorite keto-friendly sides such as cauliflower mash or sautéed spinach.
Notes
- You can make the walnut pesto in advance and store it in an airtight container in the fridge for up to 5 days to save time.
- This dish pairs wonderfully with cauliflower mash or sautéed spinach for a complete keto meal.
- If the pesto is too thick, adjust the texture with a splash more olive oil to reach your desired consistency.
