Easy Keto Seabass Recipe with Bacon Braised Greens for a Healthy Dinner

Keto Seabass with Bacon Braised Greens: A Culinary Delight

Welcome to a dish that’s as delightful to the palate as it is conducive to your keto goals – Keto Seabass with Bacon Braised Greens. This recipe is a testament to the fact that a ketogenic lifestyle doesn’t mean sacrificing flavor or satisfaction. Here, the mild, buttery flavor of seabass meets the rich, smoky notes of bacon, all complemented by the earthy tones of braised greens. It’s a symphony of flavors that will make your taste buds dance with joy.

Not only is this dish a gourmet experience, but it also fits perfectly within the macros of a ketogenic diet. With high-quality fats from the fish and bacon, and a low carbohydrate count from the greens, it’s designed to keep you in ketosis while providing ample nutrition. Let’s dive into how this meal can be a highlight of your keto journey.

Keto Seabass with Bacon Braised Greens

The Story Behind the Seabass

As a passionate keto dieter, I’m always on the hunt for recipes that strike the perfect balance between health and flavor. This Keto Seabass with Bacon Braised Greens recipe is born out of that quest. It’s a dish that’s close to my heart, as it encapsulates the essence of a keto diet: high in fats, moderate in protein, and low in carbs.

The seabass, with its high-fat content, is an ideal choice for keto enthusiasts. It provides those essential omega-3 fatty acids that are crucial for heart health and cognitive function. The bacon adds a punch of flavor and additional healthy fats, making it a perfect pair with the fish. The greens, while low in carbs, are rich in fiber and vitamins, ensuring that you’re not missing out on your greens.

Each ingredient has been carefully selected to create a meal that’s not just nourishing but also incredibly satisfying. The garlic and lemon juice bring a zesty freshness, cutting through the richness of the fish and bacon. The red pepper flakes add a hint of heat, which you can adjust to your liking. It’s a dish that proves keto food can be as gourmet as any high-carb counterpart.

Preparing Keto Seabass with Bacon Braised Greens

Mastering the Method: Chef’s Tips for Perfection

Creating this dish is like orchestrating a beautiful piece of music; every step and ingredient plays a crucial role. Here are some chef’s tips to ensure your Keto Seabass with Bacon Braised Greens is a masterpiece every time.

Seabass Skin: The key to a perfectly crispy skin on your seabass is to ensure the fish is dry before seasoning. Use paper towels to pat it down thoroughly. When placing the fish in the skillet, press it gently to ensure the entire skin makes contact with the hot surface. This will give you that irresistible crunch.

Bacon Fat: Don’t discard the bacon fat after cooking the strips; it’s a flavor goldmine. Use it to cook your seabass to infuse the fillets with a smoky depth that only bacon can provide. Plus, it’s a fantastic way to keep the meal high in healthy fats.

Braising Greens: The greens should be vibrant and tender, not mushy. Keep an eye on them as they cook, and remove them from the heat as soon as they’ve wilted to perfection. The residual heat will continue to soften them slightly, so timing is everything.

Keto Seabass with Bacon Braised Greens Served

Variation 1: Mediterranean Twist

Transform this dish with a Mediterranean flair by incorporating kalamata olives, capers, and a sprinkle of feta cheese. The briny olives and capers will complement the fish beautifully, while the feta adds a creamy tang that elevates the overall flavor profile.

Variation 2: Asian-Inspired

For an Asian twist, replace the lemon juice with lime and add a splash of coconut aminos to the greens. Garnish with chopped cilantro and a sprinkle of sesame seeds for a fusion of flavors that will transport your taste buds to the East.

Variation 3: Spicy Cajun

Spice things up with a Cajun spin. Mix in some Cajun seasoning to your fish before searing and add a dash of hot sauce to your greens. The bold spices will give the dish a kick that’s perfect for those who love a little heat.

Substituting with Style

While the original recipe is designed for optimal keto benefits, there are substitutions you can make without compromising on the low-carb promise.

Alternative Greens: If you don’t have Swiss chard or collard greens, kale or mustard greens make excellent substitutes. They’re equally low in carbs and high in nutrients, ensuring your dish remains keto-friendly.

Seafood Swap: Not a fan of seabass? Try salmon or trout as a substitute. These fish are also high in healthy fats and will work beautifully with the bacon and greens.

Bacon Alternatives: For a lighter option, you can use turkey bacon or even prosciutto. While the flavor profile will change slightly, these alternatives will still provide a delicious savory note to the dish.

Frequently Asked Questions

Q: Can I make this dish ahead of time?

A: Yes, you can prepare the greens in advance and reheat them when serving. However, for the best texture, cook the seabass fresh.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the quality of the fish.

Q: Can I use frozen seabass?

A: Absolutely. Just ensure it’s fully thawed and patted dry to achieve a crispy skin.

Q: Is this recipe dairy-free?

A: Yes, this recipe is naturally dairy-free, making it suitable for those with dairy intolerances or allergies.

Q: Can I use a different type of broth?

A: Chicken broth is recommended for its subtle flavor, but vegetable broth can be used as a vegetarian option.

Keto Seabass with Bacon Braised Greens

Experience the perfect harmony of flavors with our Keto Seabass with Bacon Braised Greens. This dish combines the delicate taste of seabass with the savory goodness of bacon, all while keeping carbs to a minimum. The greens are braised to perfection, making this a nutritious and satisfying meal for anyone following a ketogenic diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 2 servings
Calories 520 kcal


  • Ovenproof skillet
  • Another skillet
  • Measuring cups and spoons
  • Kitchen knife
  • Cutting board
  • Paper towels


  • 2 (6-ounce each) Seabass fillets [170g each]
  • 4 strips Bacon [4 oz / 113g]
  • 4 cups Fresh spinach [120g]
  • 2 cups Swiss chard chopped [70g]
  • 2 cups Collard greens chopped [70g]
  • 2 tablespoons Olive oil [30ml]
  • 3 cloves Garlic minced [15g]
  • ½ cup Chicken broth [120ml]
  • 1 tablespoon Lemon juice [15ml]
  • 1 teaspoon Salt [5g]
  • ½ teaspoon Black pepper [2.5g]
  • ¼ teaspoon Red pepper flakes [1.25g] (optional)


  • Preheat your oven to 400°F (200°C). Pat the seabass fillets dry with paper towels and season both sides with salt and black pepper.
  • Heat a large ovenproof skillet over medium-high heat. Add the bacon and cook until crispy, about 5-6 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the bacon fat in the skillet.
  • In the same skillet with the bacon fat, add the seabass fillets skin-side down. Cook for 3 minutes until the skin is golden and crispy. Flip the fillets and transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the fish flakes easily with a fork.
  • While the fish is baking, heat olive oil in another skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  • Add the chicken broth, lemon juice, and red pepper flakes to the skillet with garlic, bringing it to a simmer.
  • Incorporate the spinach, Swiss chard, and collard greens into the broth mixture. Allow the greens to wilt and the liquid to reduce slightly, about 4-5 minutes. Crumble the cooked bacon and stir into the greens.
  • Once the seabass is done, remove it from the oven. Serve the fish hot, alongside the bacon-braised greens.


Ensure to watch the greens closely as they cook to prevent over-wilting.
Adjust the level of red pepper flakes to suit your preferred level of heat.
Leftovers can be stored in an airtight container and refrigerated for up to 2 days.


Calories: 520kcalCarbohydrates: 8gProtein: 38gFat: 40gFiber: 4gNet Carbs: 4g
Keyword Bacon, Braised Greens, High Fat, Keto, Keto Dinner, Low-Carb, Seabass
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