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
Scale
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.
