Mouthwatering Keto Chilean Seabass Recipe with a Crunchy Walnut Pesto Crust


A Symphony of Flavors: Keto Chilean Seabass with Walnut Pesto Crust

Embark on a culinary journey that not only tantalizes your taste buds but also aligns with your keto dietary goals. Introducing the Keto Chilean Seabass with Walnut Pesto Crust, a dish that promises a delightful experience with every forkful. This recipe is more than just a meal; it’s a harmonious blend of rich flavors and satisfying textures, perfect for a luxurious dinner or a special occasion.

For those on a keto journey, finding dishes that provide both flavor and nutritional value can be a challenge. That’s where this Chilean Seabass recipe comes in, offering a low carb seafood option that doesn’t compromise on taste. With its high-fat content and protein-rich seabass, it’s designed to keep you full and energized. Let’s dive into the depths of this delectable dish and discover why it’s a stellar addition to your keto recipe collection.

Keto Chilean Seabass with Walnut Pesto Crust

The Essence of Keto Cooking: Chilean Seabass with a Twist

The Keto Chilean Seabass with Walnut Pesto Crust is a testament to the versatility and creativity that keto cooking offers. Originating from the pristine waters of Chile, the Chilean Seabass is a buttery fish that is both decadent and satisfying. When paired with the rustic, herby flavors of the walnut pesto crust, it creates a dish that is not only low in carbohydrates but also rich in healthy fats and essential nutrients.

Walnuts, a key ingredient in the pesto, are a powerhouse of omega-3 fatty acids, which are crucial for a heart-healthy diet. The basil and garlic infuse the pesto with antioxidants, while the Parmesan cheese adds a touch of umami that perfectly complements the mild taste of the seabass. This dish is a wonderful example of how a keto diet can include luxurious and gourmet meals that are both nourishing and indulgent.

Preparing Walnut Pesto Crust

Mastering the Method: Tips for the Perfect Keto Seabass

Creating the perfect Keto Chilean Seabass with Walnut Pesto Crust is all about technique and timing. The key to achieving a golden, crispy crust on your seabass is to ensure that your skillet is hot before the fish touches the surface. This initial sear locks in the flavors and gives the fish that desirable texture.

When applying the walnut pesto crust, be generous but also gentle. You want a thick enough layer to enjoy the full flavor, but it should not be so heavy that it overpowers the delicate taste of the seabass. Pressing the pesto mixture lightly onto the fish will help it adhere during the baking process, creating a cohesive crust that is both flavorful and visually appealing.

Lastly, keep a close eye on the oven. The cooking time may vary slightly depending on the thickness of your seabass fillets. It’s essential to bake the fish just until it flakes easily with a fork to avoid overcooking and ensure a moist and tender result. Let the fish rest for a couple of minutes after baking to allow the flavors to meld together beautifully.

Keto Chilean Seabass Ready to Serve

Variations to Spice Up Your Keto Seabass

Herb-Infused Coconut Crust

For a tropical twist, replace the walnuts with unsweetened shredded coconut and mix with a blend of cilantro, lime zest, and a hint of chili for a spicy kick. This variation brings a fresh and zesty flavor to the seabass, perfect for those who enjoy a bit of heat.

Almond-Thyme Crust

Almonds can be a great substitute for walnuts, offering a different texture and taste. Combine them with fresh thyme leaves for an aromatic crust that pairs wonderfully with the seabass. This herbaceous crust is a nod to Mediterranean flavors that will transport your senses to the sunny coasts.

Sun-Dried Tomato and Olive Crust

For a bold, Italian-inspired crust, blend sun-dried tomatoes and Kalamata olives with the traditional pesto ingredients. The tangy tomatoes and briny olives create a rich, savory crust that complements the buttery seabass beautifully.

Substitutions for Your Keto Seabass Adventure

Understanding that dietary preferences and restrictions can vary, here are some keto-friendly substitutions that can be made in this recipe:

Macadamia Nut Pesto: If walnuts aren’t your thing or you’re looking for a different flavor profile, macadamia nuts are an excellent keto-friendly alternative. They provide a similar texture and are packed with healthy fats.

Dairy-Free Pesto: For those avoiding dairy, nutritional yeast can be used in place of Parmesan cheese to give the pesto its cheesy flavor without the lactose.

Avocado Oil: If olive oil is not available, avocado oil is a great substitute for making the pesto. It’s also high in monounsaturated fats and has a mild flavor that won’t overpower the other ingredients.

Frequently Asked Questions

Q: Can I use frozen seabass for this recipe?

A: Yes, frozen seabass can be used. Make sure to thaw it completely and pat it dry before cooking to prevent excess moisture from affecting the sear and crust.

Q: Is this dish suitable for meal prep?

A: Absolutely! You can prepare the walnut pesto in advance and store it in the refrigerator. Cook the seabass when you’re ready to eat for the best texture.

Q: Can I make the pesto without a food processor?

A: While a food processor makes the job easier, you can finely chop the ingredients by hand and mix them together to form the pesto.

Q: How can I tell when the seabass is done?

A: The seabass is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I use another type of fish for this recipe?

A: Yes, this recipe is versatile. Try it with salmon, halibut, or cod for a similar keto-friendly meal.


Keto Chilean Seabass with Walnut Pesto Crust

Experience the harmony of flavors with this Keto Chilean Seabass featuring a rich, herby walnut pesto crust. A perfect symphony of textures and tastes that align with your keto goals, this dish promises to be a delightful addition to your culinary repertoire.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chilean
Servings 4 servings
Calories 495 kcal


  • Food processor
  • Ovenproof skillet
  • Measuring cups and spoons
  • Paper towels


Chilean Seabass

  • 4 Chilean Seabass fillets 6 oz each or 170g each

Walnut Pesto Crust

  • 1 cup walnuts 100g
  • 2 cloves garlic
  • 1 cup fresh basil leaves 20g
  • ½ cup grated Parmesan cheese 45g
  • ¼ cup olive oil 60ml
  • Salt and pepper to taste


  • 2 tablespoons coconut oil 30ml, for cooking


  • Preheat your oven to 400°F (200°C).
  • Begin by preparing the walnut pesto crust. Place the walnuts, garlic, basil leaves, grated Parmesan, and a pinch of salt and pepper into a food processor. Pulse until the mixture resembles a coarse meal.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture combines into a spreadable paste. Adjust the seasoning if necessary.
  • Pat the Chilean Seabass fillets dry with paper towels and season both sides with salt and pepper.
  • Heat coconut oil in a large, ovenproof skillet over medium-high heat. Once hot, sear the seabass fillets for about 2 minutes on each side, or until they form a golden crust.
  • Remove the skillet from the heat, and generously spread the walnut pesto mixture over the top of each fillet, pressing down slightly to adhere.
  • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork and the pesto crust is slightly golden.
  • Carefully remove the skillet from the oven (the handle will be hot) and let it rest for a couple of minutes before serving.


Ensure your skillet is hot before adding the fish to get a good sear.
The walnut pesto can be made ahead and stored in the refrigerator for up to a week.
If you don't have an ovenproof skillet, transfer the seared fillets to a baking dish before adding the pesto crust and baking.


Calories: 495kcalCarbohydrates: 4gProtein: 34gFat: 38gFiber: 2gNet Carbs: 2g
Keyword Healthy Fish Recipe, Keto Chilean Seabass, Keto Dinner, Low Carb Seafood, Walnut Pesto Crust
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