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Keto Chilean Seabass with Fennel and Orange Salad

Indulge in the delicate flavors of Keto Chilean Seabass paired with a refreshing Fennel and Orange Salad. A perfect harmony of citrus and anise, this dish is a low-carb delight that is as nutritious as it is delicious.
Course Dinner
Cuisine Chilean
Keyword Fennel and Orange Salad, Keto Chilean Seabass, Keto Dinner, Low Carb Seabass Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350kcal

Equipment

  • Baking tray
  • Parchment paper
  • Non-stick skillet
  • Paper towels
  • Large Bowl
  • Small bowl
  • Whisk

Ingredients

Chilean Seabass

  • 4 fillets Chilean Seabass 6 ounces each or 170 grams
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon juice

Fennel and Orange Salad

  • 2 medium fennel bulbs thinly sliced (approx. 450g total)
  • 2 oranges peeled and segments cut out (approx. 300g total)
  • ¼ cup sliced almonds 30g
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste
  • 1 tbsp chopped fresh dill

Instructions

  • Preheat your oven to 400°F (205°C). Line a baking tray with parchment paper.
  • Pat the Chilean Seabass fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  • In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the seabass fillets for about 3 minutes on each side, until golden brown.
  • Transfer the seared seabass to the prepared baking tray. Drizzle with lemon juice and bake in the preheated oven for 7-10 minutes, or until the fish flakes easily with a fork.
  • While the fish is baking, prepare the fennel and orange salad. In a large bowl, combine the sliced fennel, orange segments, and sliced almonds.
  • In a small bowl, whisk together 2 tablespoons of olive oil, white wine vinegar, salt, and pepper. Pour this dressing over the fennel and orange salad and toss to coat evenly.
  • Sprinkle the chopped dill over the salad and give it a final toss.
  • Once the seabass is cooked, remove it from the oven and let it rest for a few minutes.
  • Serve the Chilean Seabass hot, accompanied by the fennel and orange salad on the side.

Notes

Ensure to remove all the pith and membrane from the orange segments for the best texture and presentation of the salad.
Chilean Seabass can be substituted with other firm white fish if unavailable.
The salad can be prepared in advance and chilled, allowing the flavors to blend together for an even more refreshing taste.

Nutrition

Calories: 350kcal | Carbohydrates: 15g | Protein: 26g | Fat: 22g | Fiber: 4g | Net Carbs: 11g