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Kalyn's Kitchen

Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Try this Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust for a low-carb dinner idea that’s special enough to serve to guests. Use Oven Dinners to find more recipes like this one.

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Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust found on KalynsKitchen.com

This Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust produces results so spectacular that no one would ever think of it as diet food.  Serve this with a lovely salad of baby spinach and some type of roasted vegetable and it would be a perfect low-carb or South Beach Diet friendly dinner for any special occasion.

I love hanging out in the kitchen, and I don’t mind spending time on projects like making homemade chicken stock, making slow roasted tomatoes, or roasting bell peppers, but I’m not the kind of cook who wants to spend hours on a fussy recipe. I especially love recipes that are easy to prepare but have interesting ingredients with lots of flavor, and this recipe for baked white fish with a crust made of chopped pine nuts, Parmesan, garlic, pesto, and mayo certainly fits that description.

I made this with fillets of halibut, but you can use cod, tilapia, grouper, or any type of mild white fish. This is easy enough to make for dinner after work, but if you make it for dinner guests, they’ll probably never guess how easy it was to throw together. Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!


Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust found on KalynsKitchen.com

How to Make Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust:

(Scroll down for complete printable recipe.)

  1. Let the fish come to room temperature while you preheat the oven to 400F/200C.
  2. If your pieces of fish have a flatter side, put that side up so it’s easier to spread on the crust mixture. (You can use one large casserole dish if you don’t have individual dishes like this.)
  3. Finely chop the pine nuts, using a large chef’s knife, and finely mince one clove of garlic.
  4. Combine pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayonnaise. I used my favorite basil pesto from a jar but if you have your own pesto in the freezer, that would be even better.
  5. Spread the crust evenly over each piece of fish, then bake for 10-15 minutes, or until fish is done and the crust is starting to get lightly browned.

Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust found on KalynsKitchen.com

Serve hot and wait for compliments.

Make it a Meal:

This would be great with something like Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts for a low-carb meal.

More Roasted or Baked Fish To Try:

Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn’s Kitchen
Oven Baked Fish Sticks from Life’s Ambrosia
Baked Tilapia with Onions, Peppers, Olives, and Feta from Kalyn’s Kitchen

Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust found on KalynsKitchen.com

Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Yield 2 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

This Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust is special enough to serve to guests.

Ingredients

  • 2 white fish fillets, about 6 oz. each (I used halibut but you could use cod, tilapia, grouper, or any mild white fish)
  • 3 T pine nuts
  • 2 T Parmesan Cheese
  • 1/4 tsp. finely minced garlic (1 garlic clove)
  • 1 tsp. basil pesto (I used purchased pesto)
  • 1 1/2 T mayo

Instructions

  1. Preheat oven or toaster oven to 400F/200C. Spray individual casserole dishes with non-stick spray or olive oil (use one large casserole dish if you don’t have individual ones.)
  2. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
  3. Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
  4. Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
  5. Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. (I baked the fish pieces in the photo for 13 minutes.) Serve hot.

Notes

Recipe inspired by a fish recipe from Cooking New American.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 20gSaturated Fat: 3gUnsaturated Fat: 15gCholesterol: 89mgSodium: 266mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 24g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust is suitable for any type of low-carb eating plan as well as any phase of the South Beach Diet. Some of the ingredients in the crust topping are high in fat for South Beach, but only the Parmesan cheese has saturated fat and there’s not a lot of topping.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust found on KalynsKitchen.com .

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    98 Comments on “Low-Carb Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust”

  1. So glad it was a hit!

  2. Just made this last night and even my little kids loved it! Thanks for a great recipe! My mayo aversion husband didn't even know it had mayo in it and liked it!

  3. Oh Melissa, I am chuckling! I don't know much, but I do try to test the recipes pretty thoroughly!

  4. See, and here I was thinking you knew absolutely everything about food. I've never failed with one of your recipes and I've made SEVERAL!!! 😉

  5. Melissa, I have no idea how long pesto will keep in the fridge, so without being there I wouldn't even want to guess whether it would still be good.

  6. I'm thinking about making this again in the next couple of days for my parents. Question. Does premade packaged pesto go bad opened in the refrigerator? It's Classico. Mine has been in there probably a couple of months. It smells great and looks the same too. 😉

    • Melissa, the first time I made this I had an old, opened jar of Classico pesto in the fridge and it was fine. It’s basically basil preserved in olive oil, and I’ve used it at least six months after opening. But that’s just me. If you’ve got doubts about it get new.

  7. Melissa, I think salt & pepper or lemon on the fish before you pile on the crust ingredients would work very well! So glad you liked it.

  8. Gorgeous dish! We tried this tonight. I LOVED the crust. I wonder how a little lemon or salt and pepper would be on the fish before putting on the crust. The fish was just a touch bland for me. Maybe I just need to use more crust! It was great! Thanks so much for all your hard work!

  9. Kare, that's an interesting idea. I'm actually not sure, but I suspect the topping would get too browned before the chicken was done. It might work if you pound the chicken breasts before you cook them so they're thin. If you try it, I'd love to hear how it works.

  10. Would you be able to substitute chicken for fish in this recipe? or is it combination of the flaky fish with the hard nutty crust?

  11. Katherine, glad you enjoyed it!

  12. Made this dish this weekend and used grouper and walnuts instead of pine nuts…It was really good and it is a keeper!Thanks for another great recipe.

  13. Anonymous, adding some lemon zest sounds good!

  14. I have a variation on your recipe — add some lemon zest to the topping! Perks it up and adds some pretty color!!

  15. Gwen, so glad you liked it. I don't mind if you post it with a link to my recipe, although I prefer you write the recipe in your own words rather than copying my recipe exactly, thanks!

  16. I made this recipe last night for dinner. Absolutley FANTASTIC!!!
    Hands down the best fish I've ever had, and I've had a lot of good fish. Do you mind if I post it on my blog linking to you for credit of course?
    Also, for this I made a super simple homemade pesto w basil from our garden, pine nuts and EVOO.
    It was perfect given all the other floavors going on.
    thx again 4 the recipe!

  17. Anonymous, good idea to substitute the almonds, glad to hear it turned out okay with that change.

  18. I didn't have pine nuts so I used some ground almonds. Turned out pretty good. Even the kids ate it.I needed to give it a quick broil to brown the top.

  19. Lynne, so glad you liked it. I actually made it first with more pesto and decided it overwhelmed the flavor of the pine nuts!