Keto Mediterranean Chilean Seabass with Olives and Artichokes

Dive into the heart of the Mediterranean with this sumptuous Keto Chilean Seabass, beautifully paired with olives and artichokes for a low-carb feast that doesn't skimp on flavor.

Course Dinner

Cuisine Mediterranean

Keyword Chilean Seabass with olives and artichokes, Keto Fish Recipe, Keto Mediterranean Chilean Seabass, Low carb Mediterranean dish

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 380kcal

Equipment

Ovenproof skillet
Measuring cups and spoons
Cutting board
Chef’s knife
Citrus zester
Juicer
Paper towels

Ingredients

4 Chilean Seabass fillets (6 ounces each, 170 grams)
1 cup artichoke hearts drained and quartered (120 grams)
½ cup Kalamata olives pitted (75 grams)
2 tbsp extra virgin olive oil (30 ml)
2 cloves garlic minced (about 6 grams)
1 lemon zest and juice (approximately 50 ml juice)
¼ cup fresh parsley chopped (15 grams)
1 tsp dried oregano (1 gram)
Salt and pepper to taste
½ cup chicken or vegetable broth (120 ml)
1 tbsp capers (8 grams)

Instructions

Preheat your oven to 375°F (190°C).
Pat the Chilean Seabass fillets dry with paper towels and season both sides with salt and pepper.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the seabass fillets, skin-side down, and sear for about 3-4 minutes until the skin is golden and crisp.
Flip the fillets carefully and add the minced garlic to the skillet. Cook for an additional minute, being careful not to burn the garlic.
Scatter the artichoke hearts and Kalamata olives around the fish in the skillet.
Add the lemon zest, lemon juice, and dried oregano to the skillet and stir gently to combine the flavors.
Pour the broth into the skillet and bring to a simmer.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from the oven and sprinkle the dish with capers and fresh parsley.
Serve immediately, spooning the olives, artichokes, and pan juices over the fish.

Notes

For an even heartier meal, serve this Keto Mediterranean Chilean Seabass alongside a bed of cauliflower rice or sautéed spinach.

Ensure that your artichoke hearts are well-drained to avoid adding extra moisture to the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the fish.

Nutrition