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Keto Chilean Seabass with Walnut Pesto Crust

Experience the harmony of flavors with this Keto Chilean Seabass featuring a rich, herby walnut pesto crust. A perfect symphony of textures and tastes that align with your keto goals, this dish promises to be a delightful addition to your culinary repertoire.
Course Dinner
Cuisine Chilean
Keyword Healthy Fish Recipe, Keto Chilean Seabass, Keto Dinner, Low Carb Seafood, Walnut Pesto Crust
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 495kcal

Equipment

  • Food processor
  • Ovenproof skillet
  • Measuring cups and spoons
  • Paper towels

Ingredients

Chilean Seabass

  • 4 Chilean Seabass fillets 6 oz each or 170g each

Walnut Pesto Crust

  • 1 cup walnuts 100g
  • 2 cloves garlic
  • 1 cup fresh basil leaves 20g
  • ½ cup grated Parmesan cheese 45g
  • ¼ cup olive oil 60ml
  • Salt and pepper to taste

Additional

  • 2 tablespoons coconut oil 30ml, for cooking

Instructions

  • Preheat your oven to 400°F (200°C).
  • Begin by preparing the walnut pesto crust. Place the walnuts, garlic, basil leaves, grated Parmesan, and a pinch of salt and pepper into a food processor. Pulse until the mixture resembles a coarse meal.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture combines into a spreadable paste. Adjust the seasoning if necessary.
  • Pat the Chilean Seabass fillets dry with paper towels and season both sides with salt and pepper.
  • Heat coconut oil in a large, ovenproof skillet over medium-high heat. Once hot, sear the seabass fillets for about 2 minutes on each side, or until they form a golden crust.
  • Remove the skillet from the heat, and generously spread the walnut pesto mixture over the top of each fillet, pressing down slightly to adhere.
  • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork and the pesto crust is slightly golden.
  • Carefully remove the skillet from the oven (the handle will be hot) and let it rest for a couple of minutes before serving.

Notes

Ensure your skillet is hot before adding the fish to get a good sear.
The walnut pesto can be made ahead and stored in the refrigerator for up to a week.
If you don't have an ovenproof skillet, transfer the seared fillets to a baking dish before adding the pesto crust and baking.

Nutrition

Calories: 495kcal | Carbohydrates: 4g | Protein: 34g | Fat: 38g | Fiber: 2g | Net Carbs: 2g