Keto Parmesan Chilean Seabass with Asparagus

This Keto Parmesan Chilean Seabass with Asparagus is a luxurious yet simple dish that combines the rich, buttery flavor of Chilean seabass with the crispness of roasted asparagus, all topped with a golden parmesan crust. Perfect for a low-carb high-fat diet, it's a meal that's both satisfying and elegant.

Course Dinner

Cuisine Gluten-Free, Keto

Keyword High Fat Keto Meal, Keto Seabass, Low-Carb Dinner, Parmesan Asparagus

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 380kcal

Equipment

Oven
Baking sheet
Mixing bowl
Measuring spoons and cups
Paper towels

Ingredients

Chilean Seabass

4 fillets Chilean seabass 6 ounces each / 170 grams each
1 tbsp olive oil
1 tsp garlic powder

Parmesan Topping

½ cup grated parmesan cheese
1 tbsp almond flour
1 tsp Italian seasoning
½ tsp paprika

Asparagus

1 pound asparagus, ends trimmed
2 tbsp olive oil

Instructions

Preheat your oven to 400°F (200°C).
Pat the seabass fillets dry with paper towels, and season both sides with garlic powder, salt, and pepper.
In a small bowl, mix together grated parmesan cheese, almond flour, Italian seasoning, and paprika. Set aside.
Place the seabass fillets on a lined baking sheet.
Gently press the parmesan mixture on top of each fillet to form a crust.
Toss the trimmed asparagus with olive oil, salt, and pepper, and arrange them around the seabass on the baking sheet.
Bake in the preheated oven for about 15 minutes, or until the fish flakes easily with a fork and the asparagus is tender-crisp.
If desired, broil for an additional 2-3 minutes to brown the parmesan crust.
Remove from the oven and serve immediately.

Notes

Ensure your seabass is sustainably sourced to enjoy this meal with an environmentally conscious peace of mind.

The parmesan crust can also be used on other types of fish or chicken if seabass is not available.

For those monitoring their sodium intake, adjust the salt quantity or use a salt substitute.

Nutrition