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Keto Chilean Seabass with Tomato and Olive Tapenade

This Keto Chilean Seabass with Tomato and Olive Tapenade is a luxurious and flavorful dish, perfect for anyone following a low-carb, high-fat diet. The rich, buttery taste of the seabass melds beautifully with the tangy and briny tapenade, creating a meal that's as nutritious as it is delicious.
Course Dinner
Cuisine Keto, Seafood
Keyword Healthy Fats, Keto Dinner, Keto Fish Recipe, Keto Seabass, Low Carb Seafood, Tomato Olive Tapenade
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350kcal

Equipment

  • Oven-proof skillet
  • Mixing bowl
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Ingredients

Seabass

  • 4 fillets Chilean seabass 6 ounces each / 170 grams each
  • 2 tbsp olive oil 30 ml
  • 1 tsp sea salt 5 g
  • ½ tsp black pepper 1 g

Tomato and Olive Tapenade

  • 1 cup cherry tomatoes halved, 150 g
  • ½ cup pitted Kalamata olives chopped, 75 g
  • ¼ cup fresh basil leaves chopped, 6 g
  • 2 tbsp capers drained, 30 g
  • 1 tbsp extra-virgin olive oil 15 ml
  • 1 tbsp red wine vinegar 15 ml
  • 1 clove garlic minced, 3 g
  • ¼ tsp red pepper flakes 0.5 g

Instructions

  • Preheat the oven to 400°F (200°C).
  • Pat the seabass fillets dry with paper towels and season both sides with sea salt and black pepper.
  • Heat olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add the seabass fillets, skin-side down, and sear for 3-4 minutes until the skin is golden and crispy.
  • Flip the fillets over and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the fish flakes easily with a fork.
  • While the fish is cooking, prepare the tapenade. In a bowl, combine the cherry tomatoes, olives, basil, capers, extra-virgin olive oil, red wine vinegar, minced garlic, and red pepper flakes. Stir well to mix.
  • Once the fish is done, remove from the oven and let it rest for a couple of minutes.
  • Serve the seabass hot, topped with a generous spoonful of the tomato and olive tapenade.

Notes

Ensure your seabass fillets are sustainably sourced to support ocean health.
The tapenade can be made ahead and stored in the refrigerator for up to two days, allowing the flavors to meld together even more.
Adjust the red pepper flakes according to your desired level of heat.

Nutrition

Calories: 350kcal | Carbohydrates: 4g | Protein: 34g | Fat: 22g | Fiber: 1g | Net Carbs: 3g