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prep time
15 min
cook time
18 min
ready time
33 min
Keto Chorizo Crusted Sea Bass
This delicious Keto fish recipe is packed with flavor and fats. Our low carb fish dish is prepared with sea bass fillets, topped with a crispy breading of pan-fried chorizo, aromatic rosemary, a hint of zesty lemon, ground almonds, garlic, and tangy Parmesan cheese. Once the breading is prepared, it is pressed onto the fish fillets, then oven-baked until crisp and golden. Perfect served with low carb veggies such as sautéed asparagus, green beans, or broccolini.
What Kind of Fish Can I Use?
This versatile Keto fish recipe has been made with sea bass fillets. However, you can use any other firm or flaky white fish fillets you prefer. This recipe would work just as well with cod or haddock. Please be sure to adjust your macros and cooking times as needed to account for any changes made to the original recipe and for different fish fillets.
Can I Make This Dairy-Free?
We have added grated parmesan cheese to our Keto chorizo breading. If you would like to make the recipe dairy-free you can omit the Parmesan and substitute with an extra tablespoon of ground almonds. If you would like to retain a cheesy flavor, you can add some nutritional yeast in place of the grated Parmesan.
Net Carbs
1.8 g
Fiber
1.1 g
Total Carbs
2.9 g
Protein
31.8 g
Fats
19.3 g
315 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
White Sea Bass
2 fillet - each 4 1/2 ounce raw
Almonds, Raw
2 tablespoon, ground
Fresh Food Spanish Chorizo by Sainsbury's
1.7 ounce
Olive Oil
1 tablespoon
Lemon Peel Or Zest Raw
1 tsp
Rosemary, Dried
1 teaspoon
Parmesan Cheese
1 tablespoon, grated
Garlic Powder
¼ teaspoon
Recipe Steps
steps 4
33 min
Step 1
Heat the olive oil in a skillet over a medium heat. Dice the chorizo into half-inch discs. Add the chorizo to the skillet and pan-fry until golden and cooked through. Set aside to cool.Step 2
Preheat the oven to 400 degrees Fahrenheit and lightly oil a shallow oven tray. Use a slotted spoon to transfer the cooked and cooled chorizo to a food processor. Pulse to create a chunky crumb. You do not want to over blend the mixture as the chorizo needs to be crumbly and retain some bite.Step 3
Add the chorizo crumble to a small bowl. Add the lemon zest, rosemary, ground almonds, Parmesan, and garlic powder to the bowl. Mix well to combine. You should not need to add seasoning as the chorizo and Parmesan will provide enough.Step 4
Arrange the fish fillets on the prepared oven tray. Divide the chorizo breading evenly between the two fillets, covering the tops of each in an even layer. Press the breading down gently so that it sticks to the fish. Transfer to the oven and bake for 12 minutes or until the fish is entirely cooked through and the topping is golden brown.
