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
Scale
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.
