Fish, glorious fish! I am a huge fan of all seafood and am trying to include more fish in my diet. A well-cooked piece of fish needs nothing more than a little salt and acidity (like lemon juice) to make a satisfying, healthy dinner (along with some high fibre, keto-friendly vegetables of course). These sea bass fillets have a lovely crispy skin and melt-in-the-mouth flesh, but you can use any fish that you like. I had some fun playing around with a flavoured butter to accompany my fish, so I combined softened butter with chili powder, lime juice and salt, before setting in the fridge and slicing cute discs to melt over. (You could also use cayenne pepper and you can adjust the amount to your liking) Be sure to check out Side Dish ideas on the site to serve alongside the fish for the perfect keto dinner.
– – – – – – PER SERVING – – – – – –
Carbs 0.5g | Fat 25g | Protein 19g
– – – – – – – – – – – – – – – – – – – – –
Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Sea Bass with Chilli-lime Butter (Keto)
For the butter
- 30 g (1.1 oz) unsalted butter, softened (room temp)
- generous pinch chili powder
- 1 TB fresh lime juice
- generous pinch salt
For the fish
- 2 boneless sea bass fillets
- salt and white pepper
- 15 g (0.5 oz) unsalted butter
- finely grated lime zest
- Start with the butter, as it requires an hour in the fridge to set. (Even better if you can make it the day before and save you time). Simply mix together the softened butter, chili powder (or cayenne pepper), lime juice and salt.
- Place the butter into the centre of square piece of clingfilm. Create a little parcel of butter, rolling the clingfilm around it and twisting the ends closed. Shape the little fat log, imagining that you will be slicing the set butter into 4 equal-size discs later once it has set. Place in the fridge for at least an hour.
- When ready to cook, pat the fish dry with good quality kitchen paper. Season both sides with salt and white pepper.
- Melt the butter (not the one you have prepared) in a non-stick pan and once hot, place the sea bass in the pan skin side-down.
- Cook until the skin is crispy, then gently turn the fish over, cooking the flesh side. Note: this does not take long, the fish will cook very quickly.
- While the fish is cooking, unwrap the butter and slice into 4 equal-sized discs.
- Serve immediately with the flavoured butter discs on top of the fish (2 per piece) and use a microplane to finely grate over fresh lime zest.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.
Nutritional Information per serving
Calories 304Kcal / 1272kJ
See all the Seafood recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.