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Keto Seabass with Roasted Red Pepper Sauce

This Keto Seabass with Roasted Red Pepper Sauce is a culinary delight, perfectly pairing the mild, buttery flavor of seabass with a rich and smoky sauce. It's an ideal dish for anyone following a ketogenic diet, looking to enjoy a gourmet meal without the guilt.
Course Dinner
Cuisine Mediterranean
Keyword High Fat Keto Meal, Keto Dinner, Keto Seabass, Low Carb Fish Recipe, Roasted Red Pepper Sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 380kcal

Equipment

  • Oven
  • Baking sheet
  • Blender or food processor
  • Bowl
  • Plastic wrap
  • Saucepan
  • Skillet

Ingredients

For the Seabass

  • 4 fillets seabass 6 ounces each, 170g
  • Salt and pepper to taste
  • 2 tbsp olive oil

For the Roasted Red Pepper Sauce

  • 2 red bell peppers halved and seeded, about 1 pound, 450g
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • ½ cup heavy cream
  • Salt and pepper to taste
  • ½ tsp smoked paprika
  • 1 tbsp unsalted butter

Instructions

  • Preheat your oven to 400°F (200°C).
  • Place the red peppers on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast in the oven for 20 minutes or until the skins are charred and the peppers are soft.
  • Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes. This makes the skin easier to peel off.
  • Peel the skins off the peppers and place the flesh in a blender or food processor.
  • Add the garlic, heavy cream, salt, pepper, and smoked paprika to the blender. Puree until smooth.
  • Transfer the sauce to a saucepan and simmer on low heat. Whisk in the butter until the sauce is creamy and emulsified. Keep warm.
  • Season the seabass fillets with salt and pepper.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Place the seabass fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp.
  • Carefully flip the fillets and cook for an additional 3-4 minutes or until the fish is opaque and flakes easily with a fork.
  • Serve the seabass fillets hot, drizzled with the roasted red pepper sauce.

Notes

If you prefer a thinner sauce, you can add a bit of chicken or vegetable stock to reach your desired consistency.
For extra flavor, consider adding a pinch of red pepper flakes to the sauce for a mild heat.
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 380kcal | Carbohydrates: 6g | Protein: 26g | Fat: 28g | Fiber: 2g | Net Carbs: 4g