If you are craving a dish that is both elegant and bursting with vibrant flavors, this Keto Chilean Seabass with Walnut Pesto Crust Recipe is exactly what your dinner table needs. Imagine tender, buttery seabass fillets topped with a rich, aromatic walnut pesto that crisps beautifully in the oven, creating a delightful contrast of textures and tastes. Perfect for those who love a low-carb, wholesome meal without sacrificing any decadence, this recipe seamlessly blends fresh basil, crunchy walnuts, and a hint of zesty lemon into a crust that elevates the seabass to a gourmet experience. Whether you’re cooking for family or impressing guests, this recipe will quickly become your go-to seafood favorite.
Ingredients You’ll Need
The beauty of the Keto Chilean Seabass with Walnut Pesto Crust Recipe lies in its simple yet impactful ingredients. Each item plays a special role, from enriching the pesto’s flavor to enhancing the texture of the crust and the flaky richness of the seabass.
- 4 Chilean seabass fillets (6 oz each): Choose fresh, skin-on fillets for the best texture and flavor.
- 1 cup fresh basil leaves: Offers a bright, herbaceous base for the pesto’s vibrant green color and refreshing taste.
- ½ cup walnuts: Adds a lovely crunch and earthy note, making the crust irresistible.
- ¼ cup grated Parmesan cheese: Brings a savory, nutty depth that complements the fish beautifully.
- 2 cloves garlic: Infuses the pesto with a pungent warmth that wakes up your palate.
- ½ cup olive oil: Provides richness and helps bind the pesto into a luscious, spreadable consistency.
- 1 tbsp lemon juice: Introduces brightness and cuts through the richness for perfect balance.
- ½ tsp sea salt: Enhances all the flavors without overpowering them.
- ¼ tsp black pepper: Adds a gentle layer of spice for subtle kick.
- 2 tbsp almond flour (optional): Use this for a grainy, keto-friendly crust texture that crisps up nicely.
- Lemon wedges and fresh basil for garnish: Fresh finishing touches to make the dish pop on the plate.
How to Make Keto Chilean Seabass with Walnut Pesto Crust Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 400°F (200°C). This temperature is perfect to cook the seabass through while allowing the walnut pesto crust to become golden and aromatic without burning. Line a baking sheet with parchment paper or lightly grease a baking dish to prevent sticking and ensure easy cleanup later.
Step 2: Make the Walnut Pesto
In a food processor, combine the fresh basil leaves, walnuts, grated Parmesan cheese, garlic cloves, olive oil, lemon juice, sea salt, and black pepper. Pulse everything together until you get a coarse, chunky pesto. If you want a more textured crust, toss in the almond flour and pulse a few more times to thicken the mixture, giving your crust that perfect nutty crunch.
Step 3: Prepare the Seabass Fillets
Pat the Chilean seabass fillets dry using paper towels. Removing excess moisture helps the crust stick better and promotes even cooking. Position the fillets skin-side down on your prepared baking sheet for a beautiful presentation and to keep the delicate flesh intact.
Step 4: Apply the Walnut Pesto Crust
Generously spoon the walnut pesto over each fillet, spreading it evenly across the top. This flavorful crust will bake into a fragrant, slightly crisp layer that locks in the seafood’s natural juices, creating an indulgently moist and tasty dish.
Step 5: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. You’ll know your Keto Chilean Seabass with Walnut Pesto Crust Recipe is done when the fish flakes easily with a fork and the crust has turned a lovely golden brown, releasing incredible aromas throughout the kitchen.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust Recipe
Garnishes
Nothing elevates a meal quite like thoughtful garnishing. For this recipe, fresh basil leaves and lemon wedges add natural color and a refreshing hint of acidity. The lemon wedges invite your guests to brighten each bite if they desire, while the basil adds a burst of vibrant green that makes the dish pop.
Side Dishes
Pair this dish with low-carb options to keep the meal keto-friendly and balanced. Sautéed spinach or roasted asparagus provide complementary earthy flavors and textures. A light salad with a citrus vinaigrette can also balance the richness of the pesto crust beautifully.
Creative Ways to Present
For a sophisticated touch, plate each seabass fillet on a bed of wilted greens or a smear of lemon-infused cauliflower puree. Consider serving family-style on a large platter garnished with basil sprigs and lemon slices, inviting everyone to dig in and share a memorable meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the baked seabass fillets in an airtight container in the refrigerator. They will keep well for up to two days and maintain much of their flavor and texture, making for a quick lunch or dinner option.
Freezing
While the walnut pesto crust tastes best fresh, you can freeze uncooked seabass fillets covered with the pesto in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before baking to enjoy nearly the same delicious results.
Reheating
To reheat, gently warm the fillets in the oven at 300°F (150°C) for about 10 minutes to keep the crust crisp and avoid drying out the fish. Avoid microwaving, which can make the crust soggy and toughen the fish.
FAQs
Can I use other nuts instead of walnuts in this recipe?
Absolutely! While walnuts give a lovely traditional flavor and texture to the pesto crust, you can substitute with pecans or pine nuts for a different but equally delicious twist.
Is this recipe suitable for a dairy-free diet?
You can easily make this dairy-free by omitting the Parmesan cheese or replacing it with nutritional yeast, which provides cheesy flavor without dairy.
Can I make the walnut pesto in advance?
Yes! The walnut pesto can be prepared up to three days ahead and stored in the refrigerator. This makes weekday cooking super efficient and allows the flavors to meld beautifully.
How can I tell when the seabass is fully cooked?
The seabass should be opaque and flake easily with a fork when done. The walnut pesto crust should be golden and aromatic, signaling that the fish is ready to enjoy.
Is almond flour necessary for the crust?
Almond flour is optional but adds a pleasing texture to the crust that makes it more substantial and keto-friendly. If you prefer a lighter crust, feel free to skip it.
Final Thoughts
This Keto Chilean Seabass with Walnut Pesto Crust Recipe is an absolute game-changer for anyone who loves an elegant, low-carb meal that’s bursting with flavor and texture. Its simplicity with fresh, wholesome ingredients makes it a joy to prepare and savor. I encourage you to try this recipe soon—you’ll be amazed at how easily you can create a stunning dinner that feels like a special treat any night of the week.
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Keto Chilean Seabass with Walnut Pesto Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Description
This Keto Chilean Seabass with Walnut Pesto Crust is a flavorful and healthy low-carb dish featuring succulent seabass fillets topped with a rich, aromatic pesto made from fresh basil, walnuts, and Parmesan cheese. Baked to perfection, the pesto crust adds a delightful texture and nutty flavor that complements the tender fish beautifully. Ideal for a keto and gluten-free diet, this recipe is both nutritious and elegant enough for a special dinner.
Ingredients
For the Chilean Seabass and Pesto Crust
- 4 Chilean seabass fillets (6 oz each)
- 1 cup fresh basil leaves
- ½ cup walnuts
- ¼ cup grated Parmesan cheese
- 2 cloves garlic
- ½ cup olive oil
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp almond flour (optional, for added crust texture)
For Serving
- Lemon wedges
- Fresh basil for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish to prevent sticking.
- Make the walnut pesto: In a food processor, combine fresh basil leaves, walnuts, grated Parmesan cheese, garlic cloves, olive oil, lemon juice, sea salt, and black pepper. Pulse the ingredients until a coarse pesto forms, ensuring there are small chunks for texture. If you want a thicker, more textured crust, add almond flour and pulse a few more times to incorporate it.
- Prepare the seabass fillets: Pat the seabass fillets dry with paper towels to remove excess moisture. Place them skin-side down evenly spaced on the prepared baking sheet.
- Apply the pesto crust: Spoon the walnut pesto over each fillet, spreading it evenly to cover the tops completely to ensure a flavorful crust.
- Bake the seabass: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. The fish is cooked when it flakes easily with a fork and the walnut pesto crust turns golden and aromatic.
- Serve: Remove from the oven and serve immediately. Garnish with fresh basil leaves and lemon wedges to add a bright, fresh flavor.
Notes
- Prepare the walnut pesto up to 3 days ahead and keep refrigerated to save time.
- For a dairy-free version, omit Parmesan cheese or substitute with nutritional yeast.
- Almond flour is optional but recommended for adding crunch and enhancing the keto-friendly crust texture.
- Pair the dish with sautéed spinach or roasted asparagus for a nutritious, low-carb complete meal.
