Herb Crusted Keto Chilean Seabass with Lemon Aioli

A luxurious and succulent Chilean Seabass is the star of this keto-friendly dish, featuring a golden herb crust and a tangy lemon aioli to elevate the flavors. Perfect for a refined dinner that adheres to your low-carb lifestyle.

Course Dinner

Cuisine Seafood/Keto

Keyword Herb Crust, Keto, Lemon Aioli, Low-Carb, Seabass, Seafood

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 390kcal

Equipment

Baking sheet
Parchment paper
Small mixing bowl
Whisk
Brush

Ingredients

4 Chilean Seabass fillets (6 oz each, or 170g)
½ cup almond flour (56g)
¼ cup grated Parmesan cheese (22g)
1 tbsp fresh thyme, minced (0.5g)
1 tbsp fresh rosemary, minced (0.5g)
1 tbsp fresh parsley, minced (0.5g)
2 cloves garlic, minced (6g)
2 tbsp olive oil (30ml)
Salt and pepper to taste
1 cup arugula for garnish (20g)
½ cup mayonnaise (120ml) for the Lemon Aioli
1 tbsp lemon juice (15ml) for the Lemon Aioli
1 tsp lemon zest (2g) for the Lemon Aioli
1 clove garlic, minced (3g) for the Lemon Aioli
Salt and pepper to taste for the Lemon Aioli

Instructions

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
In a small bowl, mix together almond flour, Parmesan cheese, thyme, rosemary, parsley, and minced garlic.
Pat the seabass fillets dry with a paper towel and season each with salt and pepper.
Brush each fillet with olive oil, then press the herb mixture onto the top of each fillet to create a crust.
Place the crusted fillets on the prepared baking sheet and bake for approximately 15 minutes, or until the crust is golden and the fish flakes easily with a fork.
While the fish is baking, prepare the lemon aioli by combining mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Whisk until smooth and creamy.
Once the fish is done, let it rest for a few minutes before serving.
Serve each fillet on a bed of arugula and drizzle with the lemon aioli.

Notes

To ensure optimal freshness, choose Chilean Seabass from a reputable fishmonger and consume it within two days of purchase. The herb crust can be made in advance and stored in the refrigerator to save on prep time. For a spicier aioli, add a pinch of cayenne pepper.

Nutrition