If you’re searching for a dish that feels both indulgent and guilt-free, look no further than this breathtaking Keto Chilean Seabass with Walnut Pesto Crust Recipe. This recipe brings together the luxurious, buttery texture of Chilean seabass with a vibrant, nutty pesto topping that perfectly complements the mild fish. Each bite is a harmonious dance of fresh basil, crunchy walnuts, and savory Parmesan, all baked to golden perfection. Whether you’re new to keto or a seasoned low-carb cook, this dish promises a gourmet experience that’s as satisfying as it is healthful.
Ingredients You’ll Need
Every ingredient in this Keto Chilean Seabass with Walnut Pesto Crust Recipe is carefully chosen to deliver balanced flavor and texture. From the creamy seabass fillets to the fresh basil and crunchy walnuts, these components are simple yet vital for an unforgettable meal.
- 2 (6-ounce) Chilean seabass fillets: These rich, buttery fish fillets serve as the star of the dish with their delicate flavor.
- 1 cup fresh basil leaves: Provides a bright, herbal freshness that elevates the pesto crust.
- ½ cup walnuts: Adds the perfect crunchy texture and a warm nuttiness to the pesto.
- ¼ cup grated Parmesan cheese: Enhances the pesto with a salty, savory depth.
- 2 cloves garlic: Infuses the pesto with a subtle kick and aromatic warmth.
- ½ cup extra-virgin olive oil: Binds all pesto ingredients smoothly while adding richness.
- Salt and pepper to taste: Essential for seasoning both the pesto and the fish perfectly.
- Lemon wedges (for serving): The bright citrus cuts through the richness, refreshing the palate.
How to Make Keto Chilean Seabass with Walnut Pesto Crust Recipe
Step 1: Preheat and Prep
The very first step is to get your oven warmed up to 375°F (190°C). While the heat builds, you can prepare your ingredients—which makes the whole cooking process flow together smoothly.
Step 2: Craft the Walnut Pesto
Pop the fresh basil leaves, walnuts, Parmesan cheese, garlic, salt, and pepper into a food processor. Pulse everything until it’s finely chopped but not pureed—this keeps the texture lovely and rustic. Then, while the processor runs, slowly drizzle in the extra-virgin olive oil. This turns your mix into a luscious, spreadable pesto that will envelop the seabass in flavor.
Step 3: Season the Seabass
Pat your Chilean seabass fillets dry with a paper towel—this helps the pesto stick better. Lightly sprinkle both sides of the fish with salt and pepper. Simple seasoning lets the natural buttery richness of the seabass shine through while prepping it for its pesto coating.
Step 4: Apply the Pesto Crust
Lay the fillets on a parchment-lined baking sheet, then spoon a generous amount of the walnut pesto over each one. Aim for an even layer that will bake into a beautiful, golden crust—this crunchy, fragrant topping is the real showstopper in this Keto Chilean Seabass with Walnut Pesto Crust Recipe.
Step 5: Bake to Perfection
Slide your baking sheet into the oven and bake the seabass for 15 to 20 minutes. You’re looking for the fish to turn opaque and to flake easily when you gently press with a fork. This means it’s perfectly cooked—moist, tender, and topped with that irresistible nutty crust.
Step 6: Rest and Serve
Once your seabass is out of the oven, let it rest for a couple of minutes. This small pause allows the flavors to marry and juices to redistribute, making every bite glorious. Serve with lemon wedges on the side, so each person can add a splash of brightness just before enjoying.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust Recipe
Garnishes
A little extra green goes a long way! Sprinkle some chopped fresh basil or parsley on top for a pop of color and freshness. A light drizzle of good-quality olive oil or a squeeze of lemon juice brightens the whole plate beautifully, enhancing the natural flavors without overpowering them.
Side Dishes
This Keto Chilean Seabass with Walnut Pesto Crust Recipe pairs wonderfully with crisp, low-carb veggie sides like roasted asparagus, sautéed spinach, or a fresh arugula salad with a lemon vinaigrette. These options add crunch, color, and a lovely contrast to the rich fish, completing your plate without loading up on carbs.
Creative Ways to Present
For a restaurant-quality presentation, plate the seabass on a clean white dish, arrange the vegetables strategically, and add a few edible flowers or microgreens for elegance. You might even serve it on a wooden board with lemon wedges and a small dish of extra walnut pesto for double the flavor impact and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, make sure to cool the seabass completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to two days, allowing you to enjoy this gourmet meal again with minimal effort.
Freezing
While fresh is best with this Keto Chilean Seabass with Walnut Pesto Crust Recipe, you can freeze cooked seabass if needed. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Use within one month for optimal taste and texture.
Reheating
To reheat, gently warm the seabass in a low oven (around 275°F or 135°C) for 10 to 15 minutes. Avoid microwaving if possible, as this can dry out the delicate fish and soften the crispy pesto crust. Reheating slowly keeps the texture just right.
FAQs
Can I use other nuts instead of walnuts for the pesto?
Absolutely! While walnuts give this pesto a lovely warmth and crunch, you can substitute pine nuts or almonds for a slightly different flavor profile. Just keep the quantity the same to maintain the right texture.
Is Chilean seabass keto-friendly?
Yes, Chilean seabass is an excellent choice for keto diets because it’s high in healthy fats and protein while containing almost no carbohydrates. It also has a rich, buttery quality that fits perfectly with keto guidelines.
What if I don’t have a food processor?
You can finely chop the basil, walnuts, garlic, and Parmesan by hand and whisk in the olive oil to create a rustic pesto. It might take a little more time, but the flavors will still shine undeniably.
How do I know when the fish is done baking?
The fish should be opaque all the way through and flake easily with a fork when it’s finished cooking. Avoid overbaking, as Chilean seabass can become dry if left too long.
Can I make the walnut pesto in advance?
Yes, you can prep the walnut pesto a day ahead and keep it refrigerated. Just give it a quick stir before spreading on the fish. Making the pesto in advance saves time and lets the flavors develop even more.
Final Thoughts
This Keto Chilean Seabass with Walnut Pesto Crust Recipe is a brilliant way to bring something special and nourishing to your table without any fuss. Packed with rich flavor, vibrant herbs, and satisfying textures, it’s a dish that’s sure to impress your family or guests. Give it a try—you’re going to fall in love with how effortlessly elegant and delicious keto dining can be!
Print
Keto Chilean Seabass with Walnut Pesto Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Keto, Low-Carb
- Diet: Low Carb
Description
This Keto Chilean Seabass with Walnut Pesto Crust is a delicious and healthy recipe featuring tender seabass fillets topped with a flavorful walnut basil pesto crust. Perfectly baked to achieve a flaky texture, this dish combines the richness of Chilean seabass with the nutty, herby zest of homemade pesto, making it an ultimate low-carb meal option for keto enthusiasts.
Ingredients
Fish
- 2 (6-ounce) Chilean seabass fillets
- Salt and pepper to taste
- Lemon wedges (for serving)
Walnut Pesto
- 1 cup fresh basil leaves
- ½ cup walnuts
- ¼ cup grated Parmesan cheese
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the seabass.
- Prepare the Pesto: In a food processor, combine the fresh basil leaves, walnuts, grated Parmesan cheese, garlic cloves, salt, and pepper. Pulse until the mixture is finely chopped.
- Add Olive Oil: With the processor running, gradually pour in the extra-virgin olive oil until the pesto becomes smooth and well blended. Taste and adjust seasoning if necessary.
- Season the Fish: Pat the Chilean seabass fillets dry with a paper towel, then season both sides lightly with salt and pepper to enhance the natural flavors.
- Apply Walnut Pesto Crust: Place the seabass fillets on a baking sheet lined with parchment paper. Generously spread the prepared walnut pesto over each fillet, covering the top evenly.
- Bake the Fish: Place the baking sheet in the preheated oven and bake the fillets for 15 to 20 minutes. The fish is ready when it becomes opaque and easily flakes with a fork.
- Rest and Serve: Remove the baked seabass from the oven and let it rest for a few minutes. Serve warm with lemon wedges on the side for a fresh citrus touch.
Notes
- Ensure the seabass fillets are thoroughly dried before seasoning to help the pesto crust adhere better.
- Use fresh basil for the best flavor in the pesto; dried basil will not provide the same aroma or taste.
- If you don’t have walnuts, you can substitute with pine nuts or pecans, but walnuts offer the best traditional flavor.
- For a crispier crust, broil the seabass for the last 1-2 minutes of cooking while carefully watching to avoid burning.
- This dish pairs well with keto-friendly sides such as steamed asparagus or cauliflower rice.
