If you’re craving a dish that feels both luxurious and comforting, then I have just the thing for you: the Keto Chilean Seabass with Walnut Pesto Crust Recipe. This recipe brings together tender, flaky Chilean seabass with a vibrant, nutty walnut pesto crust that adds a delightful crunchy contrast. It’s rich, flavorful, and perfectly suited for anyone following a keto lifestyle who refuses to sacrifice taste. From the burst of fresh basil to the cheesy, garlicky punch of Parmesan, every bite is a celebration of Mediterranean-inspired goodness.
Ingredients You’ll Need
Gathering a handful of straightforward, wholesome ingredients is all you need to bring this Keto Chilean Seabass with Walnut Pesto Crust Recipe to life. Each element plays its role: the seabass delivers buttery texture, walnuts add crunch and richness, and fresh basil provides a bright herbal note that ties the dish together beautifully.
- 2 Chilean seabass fillets (6 oz each): Opt for fresh, wild-caught fish to ensure the best texture and flavor for your meal.
- 1 tablespoon olive oil: Helps crisp the fish slightly and adds subtle richness while baking.
- Salt and black pepper to taste: Simple seasonings that enhance the natural flavors of the seabass.
- 1/2 cup walnuts: Toast them lightly before blending to unlock their full nutty aroma in the pesto.
- 1 cup fresh basil leaves: Provides a fresh, aromatic foundation essential to the pesto’s vibrant character.
- 1 clove garlic: Adds depth with a gentle pungency that complements the nuts and cheese.
- 1/4 cup grated Parmesan cheese: Offers a salty, umami richness that binds the pesto ingredients together.
- 1/4 cup olive oil: Ensures the pesto reaches a smooth, spreadable consistency and moistens the crust nicely.
- 1 tablespoon lemon juice: Brings a subtle tang that brightens the pesto and balances the richness of the fish and nuts.
- Salt and pepper to taste: For seasoning the pesto perfectly before it hits the fish.
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 a warm 400 degrees Fahrenheit (200 degrees Celsius). This temperature will cook your fish just right, giving you a crispy crust and perfectly flaky inside. Line a baking sheet with parchment paper or give it a light grease to ensure your beautiful fillets don’t stick and to keep cleanup easy.
Step 2: Whip Up the Walnut Pesto Crust
In your food processor, combine the toasted walnuts, fresh basil leaves, garlic clove, grated Parmesan, olive oil, lemon juice, and a pinch of salt and pepper. Pulse everything until you reach a smooth yet slightly textured pesto consistency that’s perfect for spreading. Take a moment to taste and adjust any seasoning — this vibrant pesto is what makes the dish unforgettable.
Step 3: Season and Coat the Seabass
Pat your seabass fillets dry with a paper towel to help them brown nicely, then season each side with salt and black pepper. Lay them gently on your prepared baking sheet. Next, use a spoon or spatula to spread a generous layer of the walnut pesto evenly over the top of each fillet — this flavorful crust is going to lock in moisture and add incredible texture.
Step 4: Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 12 to 15 minutes. You want the fish to flake easily when tested with a fork, while the walnut pesto crust becomes golden and just a little crisp on top. It’s a sign your masterpiece is ready to be enjoyed.
How to Serve Keto Chilean Seabass with Walnut Pesto Crust Recipe
Garnishes
To really brighten things up, serve your Keto Chilean Seabass with Walnut Pesto Crust Recipe with fresh lemon wedges on the side. A squeeze of fresh lemon juice right before eating adds a zesty lift that perfectly cuts through the richness of the fish and nuts. You can also sprinkle a few whole basil leaves over the top for a fresh herbaceous perfume.
Side Dishes
This dish loves company — think of plates filled with vibrant steamed greens like spinach or broccoli to add color and fiber to your meal. For a comforting twist, serve with creamy cauliflower mash; it’s low-carb, keto-friendly, and a luscious counterpart that complements the seabass wonderfully.
Creative Ways to Present
Impress your guests by plating the seabass fillets atop a nest of sautéed zucchini ribbons or crisp asparagus spears for an elegant Mediterranean touch. Alternatively, dollop some extra walnut pesto on the side for dipping, or scatter toasted walnuts around the plate for added crunch and aesthetic appeal.
Make Ahead and Storage
Storing Leftovers
If you have any of this delightful Keto Chilean Seabass with Walnut Pesto Crust Recipe leftover, store it tightly covered in the fridge. It will keep beautifully for up to two days without losing that fresh flavor or flaky texture.
Freezing
While this recipe is best enjoyed fresh, you can freeze the walnut pesto separately in an airtight container for up to 5 days, making future meals a breeze. It’s not recommended to freeze the cooked seabass as the texture might suffer upon thawing.
Reheating
When ready to enjoy again, gently reheat your seabass in a low oven setting around 275°F (135°C) just until warmed through to avoid drying out the fish. Avoid microwaving if you want to preserve the crust’s texture and flavor integrity.
FAQs
Can I substitute another type of fish for Chilean seabass?
Absolutely! While Chilean seabass is famous for its buttery texture, you can also use Arctic char, cod, or halibut. Just keep in mind that cooking times may vary slightly based on the thickness and moisture content of the fish.
Is this recipe suitable for strict keto diets?
Yes, this Keto Chilean Seabass with Walnut Pesto Crust Recipe is designed to be low in carbs and high in healthy fats and proteins, making it a perfect fit for keto meal plans.
Can I prepare the walnut pesto in advance?
Definitely! Making the walnut pesto ahead of time is a smart move, and it can be stored in the fridge for up to five days. This means you have a quick meal component ready for busy days.
How can I enhance the crunchiness of the pesto crust?
To boost the crunch, toast the walnuts before blending them into the pesto, and consider finishing the cooked fish under the broiler for a minute or two—just watch closely to avoid burning.
What if I don’t have a food processor?
You can finely chop the walnuts, basil, and garlic by hand and then mix everything with a spoon. It might take a little more elbow grease, but it’ll still come together beautifully in this flavorful recipe.
Final Thoughts
If you love meals that feel special but come together easily, this Keto Chilean Seabass with Walnut Pesto Crust Recipe is one you’ll want to keep in your regular rotation. It combines fresh ingredients, bold flavors, and a satisfying texture that everyone will adore. So go ahead, try it out – your taste buds are in for a real treat!
Print
Keto Chilean Seabass with Walnut Pesto Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Low Carb
Description
This Keto Chilean Seabass with Walnut Pesto Crust is a flavorful, low-carb main course featuring tender seabass fillets topped with a rich and aromatic walnut basil pesto. Perfect for a healthy, keto-friendly dinner, this dish combines the buttery texture of Chilean seabass with the vibrant freshness of homemade walnut pesto, baked to perfection with a golden, crisp crust.
Ingredients
For the Seabass:
- 2 Chilean seabass fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Walnut Pesto Crust:
- 1/2 cup walnuts
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish to prevent the fish from sticking.
- Make Walnut Pesto: In a food processor, combine walnuts, fresh basil leaves, garlic, grated Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend the ingredients until you achieve a smooth and spreadable consistency. Taste the pesto and adjust seasoning if necessary.
- Prepare Seabass Fillets: Pat the Chilean seabass fillets dry with paper towels. Season both sides with salt and black pepper. Place the fillets on the prepared baking sheet, spacing them evenly.
- Apply Pesto Crust: Evenly spread a thick layer of the walnut pesto over the top surface of each seabass fillet, ensuring full coverage.
- Bake the Fish: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. The fish is done when it flakes easily with a fork and the pesto crust turns golden and slightly crisp.
- Serve: Serve the baked chile seabass warm, accompanied by lemon wedges and keto-friendly sides such as steamed greens or cauliflower mash for a wholesome, delicious meal.
Notes
- The walnut pesto can be prepared in advance and stored in the refrigerator for up to 5 days for convenience.
- For an enhanced flavor profile, toast the walnuts lightly before blending them into the pesto.
