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Keto Chilean Seabass with Walnut Pesto Crust Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Apply Pesto Crust: Evenly spread a thick layer of the walnut pesto over the top surface of each seabass fillet, ensuring full coverage.
  5. 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.
  6. 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.

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Find it online: https://flavorfulmealguide.com/keto-chilean-seabass-with-walnut-pesto-crust-recipe-3/