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Pan-Seared Sea Bass with Spinach and Almond Pesto
Pan-Seared Sea Bass with Spinach and Almond Pesto

Pan-Seared Sea Bass with Spinach and Almond Pesto
A sophisticated keto-friendly dinner featuring tender sea bass with a vibrant spinach and almond pesto.
Pan-Seared Sea Bass with Spinach and Almond Pesto

To provide a balanced meal with the remaining carbs required for the day, while offering a good balance of protein, carbs, and vegetables.

Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 100
    g
     spinach
  • 50
    g
     almond
  • 30
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Pan-Seared Sea Bass with Spinach and Almond Pesto
Instructions:
  1. Preheat a non-stick pan over medium-high heat.
  2. Season the sea bass fillets with salt and black pepper.
  3. Add olive oil to the pan and sear the sea bass fillets skin-side down for about 4 minutes until crispy.
  4. Flip the fillets and cook for another 3 minutes until cooked through.
  5. In a food processor, combine spinach, almonds, garlic, lemon juice, parmesan cheese, and remaining olive oil. Blend until smooth to make the pesto.
  6. Serve the sea bass fillets topped with spinach and almond pesto.
Nutrition Per Serving 500 g Per 100g
Energy 700 kcal 140 kcal
Protein 45 g 9.0 g
Fibre 5 g 1.0 g
Salt 1 g 0.2 g
Sugar 2 g 0.4 g
Carbohydrates 10 g 2.0 g
Fat 55 g 11.0 g
  • 2
    item
     sea bass fillet
  • 100
    g
     spinach
  • 50
    g
     almond
  • 30
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat a non-stick pan over medium-high heat.

Season the sea bass fillets with salt and black pepper.

Add olive oil to the pan and sear the sea bass fillets skin-side down for about 4 minutes until crispy.

Flip the fillets and cook for another 3 minutes until cooked through.

In a food processor, combine spinach, almonds, garlic, lemon juice, parmesan cheese, and remaining olive oil. Blend until smooth to make the pesto.

Serve the sea bass fillets topped with spinach and almond pesto.

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