Cumin-Crusted Chilean Sea Bass

1 tablespoon cumin seeds

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 (6-ounce) Chilean sea bass fillets (about 1 inch thick)

½ teaspoon olive oil

2 tablespoons chopped fresh parsley

4 lemon wedges

Preheat oven to 375°.


Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.


Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.


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