Keto Lemon Butter Chilean Seabass

Treat your taste buds to a succulent, keto-friendly feast with this Lemon Butter Chilean Seabass. Perfectly pan-seared to golden perfection and basted with a zesty lemon butter sauce, this dish is a delightful way to enjoy a low-carb, high-fat meal that's both sophisticated and satisfying.

Course Dinner

Cuisine Seafood

Keyword Keto Dinner, Keto Lemon Butter Chilean Seabass, Keto Seafood, Low-Carb High-Fat Fish

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 380kcal

Equipment

Large non-stick skillet
Paper towels
Measuring spoons and cups
Microplane or grater
Garlic press
Cooking utensils

Ingredients

4 fillets Chilean Seabass 6 ounces each, 170 grams
2 tbsp olive oil 30ml
4 tbsp unsalted butter 60g
1 lemon juiced and zested
2 cloves garlic minced
½ tsp red chili flakes 2.5ml
Salt and pepper to taste
¼ cup fresh parsley chopped, 15g
Lemon slices for garnish

Instructions

Pat the seabass fillets dry with paper towels and season both sides with salt and pepper to taste.
In a large, non-stick skillet, heat the olive oil over medium-high heat.
Carefully place the seabass fillets in the skillet. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the seabass from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and red chili flakes, cooking for 1 minute until fragrant.
Pour in the lemon juice and zest, stirring to combine all the flavors. Allow the sauce to simmer for a couple of minutes to slightly reduce.
Return the seabass to the skillet and spoon the lemon butter sauce over the fillets. Let them cook for an additional 1-2 minutes in the sauce to soak up the flavors.
Transfer the seabass to plates, spoon extra sauce over the top, and garnish with chopped parsley and lemon slices.

Notes

Ensure your skillet is large enough to avoid overcrowding the fillets, which can lead to steaming rather than searing.

For those with a preference for a milder dish, the red chili flakes can be reduced or omitted.

This dish pairs wonderfully with a side of steamed asparagus or a fresh green salad to keep the meal low-carb and keto-friendly.

Leftovers can be stored in an airtight container in the refrigerator for up to two days.

Nutrition