Keto Chilean Seabass with Cucumber and Dill Yogurt Sauce

Savor the exquisite taste of the ocean with this Keto Chilean Seabass recipe, perfectly paired with a refreshing cucumber and dill yogurt sauce. A harmonious blend of delicate fish and herby, tangy flavors that's sure to impress while keeping things low-carb and keto-friendly.

Course Dinner

Cuisine Chilean, Keto

Keyword Chilean Seabass, Cucumber, Dill Yogurt Sauce, High Fat, Keto, Low-Carb

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 345kcal

Equipment

Ovenproof skillet
Mixing bowl
Cutting board
Chef’s knife
Measuring spoons and cups
Grater

Ingredients

4 fillets Chilean Seabass (6 oz each / 170g each)
2 tbsp olive oil (30ml)
½ tsp sea salt (2.5g)
¼ tsp black pepper (1g)
1 cup plain Greek yogurt (full-fat, 245g)
½ cucumber finely diced (about 150g)
2 tbsp fresh dill chopped (6g)
1 tbsp lemon juice (15ml)
1 garlic clove minced (3g)
Zest of 1 lemon

Instructions

Preheat the oven to 400°F (200°C).
Pat the Chilean Seabass fillets dry with paper towels and season both sides with sea salt and black pepper.
Heat a large ovenproof skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the Seabass fillets skin-side down and sear for 3-4 minutes until the skin is crisp.
Flip the fillets and transfer the skillet to the preheated oven. Bake for about 10 minutes, or until the fish flakes easily with a fork.
While the fish is cooking, prepare the cucumber and dill yogurt sauce by combining the Greek yogurt, diced cucumber, chopped dill, lemon juice, minced garlic, and lemon zest in a bowl. Stir until well combined and refrigerate until ready to serve.
Once the fish is done, remove it from the oven and let it rest for a couple of minutes.
Serve the Chilean Seabass hot with a generous dollop of the cucumber and dill yogurt sauce on top.

Notes

For best results, use sustainably sourced Chilean Seabass. Adjust the cooking time based on the thickness of the fillets. The cucumber and dill yogurt sauce can be made in advance and stored in the refrigerator for up to 2 days. If you're dairy-free, you can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt.

Nutrition